From Chow Bella
1 large egg, preferably from free-range chickens, at room temperature (I like to wash the outside with warm water)
2 tbsp apple cider vinegar
1 tsp mustard (I use anything from Dijon to spicy brown, use whatever you like)
big dash of each white pepper and cayenne pepper
pinch of salt
1 cup light tasting pure olive oil
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1. Crack the egg into the pitcher of a blender or the bowl that comes with your immersion blender. Or you can go the Julia Child route and use a bowl. Add the vinegar, mustard, peppers, and salt. Start whipping them together with a wire whisk if you are using the bowl method, or just turn your machines on.
2. Slowly begin trickling the oil in. I know the oil is going in too fast if it pools on the surface of the mixture. Begin with trickling drops, then as you add half a slow stream, then by the time three-quarters is emulsified, you can add a bit thicker of a stream. I always use my immersion blender, and to make sure I have an even emulsion, I move the blender portion up and down the cup to pull the mixture from the top to the bottom.