1 teaspoon mustard
1/4 teaspoon fine salt
1 teaspoon vinegar
1 teaspoon honey
1-2 drops Lemon Essential Oil
3/4 cup oil, (olive, canola, grapeseed, ...)
Fresh ground pepper
Boil one egg 7 minutes in salted water. Drain and peel under cool, running water. Remove yolk from egg and put it in a small bowl. (Reserve white for another use.) Let yolk cool about 5 minutes.
Separate remaining raw egg and reserve white for another use. Add raw yolk to bowl with cooked yolk. Add mustard, salt, vinegar, honey, and Lemon Essential Oil. Mix well and let mayonnaise sit 1 minute.
Gradually add oil to bowl little by little, mixing constantly with whisk. Each time you add oil, stir mayonnaise until oil is completely absorbed and mayo is homogeneous. When all the oil has been absorbed, season with pepper. Then, if you wish, add more salt, vinegar, or lemon to taste. Cover with plastic wrap and refrigerate 24 hours before using.
Note: I used a little food processor for this and it worked great. A blender works well, too.