Adapted from the recipe I found HERE, I changed the type of oil she used from light olive to sesame, but other than that I followed it exactly, and it is PERFECT! I’ll share with you her recipe!
1 egg (at room temperature)
1 Tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 cup light olive oil (I used sesame oil)
Combine the egg, vinegar, salt and dry mustard into a food processor (I used an immersion blender) until well mixed.
With the food processor or blender still going, start by slowly adding in a few drops of oil into the mix, then begin a slow and steady drip of oil until all of it is incorporated. It will begin thickening, and by the time it is all in there you will have a nice, creamy mayo!