Immersion Blender Method: 

1. Add all the ingredients to a jar and place the blades directly over the egg yolk. 
2. Turn the blender on low and hold over the yolk until the mixture starts to turn white.
3. Next, slowly start to move the blender up and down in the oil.
4. Continue blending, moving the immersion blender around slowly to emulsify all the oil -  this takes about 60 seconds. Stop when the mixture is thick and there is no separated oil left in the jar. 
5. Store in an airtight container in the refrigerator for one week. 

Food Processor or Blender Method: 

1. Combine the first 4 ingredients in a food processor or blender. Cover with the lid and turn to the lowest setting. 
2. Very slowly start to drizzle in the oil. {Pouring in the oil too fast can cause the mixture to separate or not emulsify properly}
3. Continue pouring until all the oil is added and the mixture is completely combined. 
4. Store in an airtight container in the refrigerator for one week.