Step 1

In a blender, whisk/beat the egg yolk.

Step 2

In a small bowl, combine vinegar, water, lemon juice, salt and sugar, stirring until the salt and sugar dissolve completely.

Step 3

Pour half of the vinegar solution into the whisked egg yolk and pulse on and off for 10 seconds.

Step 4

With the blender running, drizzle about half of the mixture (slowly, a small amount at a time) until the mixture is very thick.

Step 5

Careduly in in the remaining vinegar solition, and then continue to drizzle in the remaning oil in a thin steady stream with the blender running. The mayonnaise will be quite thick and cream colored when it's ready

Step 6

This mayonnaise can be stored in the fridge for up to 2 weeks.

Step 7

Yield 1 cup