Place the egg yolk, lemon juice and salt in a bowl. Whisk together until frothy. Then add the olive oil bit by bit as you continue whisking, starting very slowly, adding a few drops at a time and adding more as the oil is absorbed into the egg yolk mixture. Keep adding until you have a thick, creamy sauce.

Add all the ingredients in a blender, or if using an immersion blender in its beaker. Wizz at full power until the mixture is fully emulsified.