Vietnamese Mayonaise

Crack the egg and separate the egg yolk from the egg white. Do not discard the egg white you can use it to cook an omelet.

Hand whisk the egg yolk. In the beginning slowly add in a few drops at a time. Let the oil slowly bind in with the egg yolk. If you add the oil in too fast the mayonaise will separate. Continuously whisk the egg yolk and add the oil in a little bit at a time. The whole process takes about 10-15 minutes of continuous whisking. One egg yolk can hold up to about 1 cup of oil. The more oil you add the less concentrated the mayo will be. You can add as much oil as you want to get the desired amount of mayo. For one extra large egg I prefer to use only 1/2 cup of oil. As more oil is added the mixture will thicken. Once the mixture has thickened you can pour the oil in a slow and steady stream. Season with a little bit of lime juice and salt. Continue to whisk the mayo until everything is well combined.

Transfer the mayo to an air tight container and it can be stored in the refrigerator for 1 to 2 days.