large egg yolk
from 1 beaten egg
red pepper flakes
In a food processor with a metal blade, add all ingredients except olive oil to the bowl. Beat on low for 10 seconds or until creamy.
With the food processor on, slowly drizzle olive oil in. When the mixture begins to thicken, allow olive oil to flow in a steady stream into the bowl.
Continue mixing until thick and creamy.
Use immediately or store covered in the refrigerator for up to a week.
Recipe yields approximately 1 cup.
Slightly adapted from: Julia & Jacques Cooking at Home by Julia Child and Jacques Pépin
Homemade Mayonnaise - https://www.bakedbyrachel.com/homemade-mayonnaise/