1 large egg yolk
1 ½ t fresh lemon juice
1 t Sparrow Lane Tarragon Vinegar
¼ t Dijon mustard
½ t salt plus more to taste
¾ c canola oil, divided
Combine egg yolk, lemon juice, tarragon vinegar, mustard and ½ t salt in blender. Blend until bright yellow in color. Slowly, very slowly, pour in ¼ c oil to yolk mixture, a few drops at a time.* Keep the blender going at all times. Gradually add remaining ½ cup oil in a slow, steady stream, until mayonnaise is thick. Mayonnaise should be light in color. Add more salt if needed. Cover and chill. Mayonnaise can be made up to two days ahead. Keep Chilled.
*Adding oil must be done very slowly, drop by drop. This is a slow process and will take some time — approximately 12 – 15 minutes.