Originally Posted by After Shock Media

Base recipe: Changeable by adding herbs, small amounts of speciality oils like chili etc.

1 egg yolk
1/2 teaspoon salt (no kosher this time)
1/2 teaspoon sugar
1/2 teaspoon dry mustard
2 teaspoons fresh lemon juice or 3 teaspoon lime
1 tablespoon white wine vinegar (swappable for others at 5% acidity)
1 cup oil, neutral oil such as safflower or canola. (avoid olive)

Dump egg and dry ingredients into food processor or blender (call it insurance on emulsion) and pulse a few times until a little lighter in color. Add vinegar and lemon juice, pulse once or twice more. Then turn on and stream in oil.

Now the WTF part. Cover it and leave it at room temp for an hour or two. Do not worry it is high in acid so it will not spoil. Oh if you have egg worries (raw) you can get a pasteurized one though risk is damn low.

Place in a jar (small mason works) store in fridge for a week or so. Discard after say 10 days if you do not use it.

You can always hit it with hot sauce, herbs like tarragon work well, etc. Just a base like I said. If you really want to hand whip or do not own a blender or food processor then assembly is a tad different.

BTW it is shit loads cheaper than store bought.