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Crack 1 egg (fresh, room temperature) into a tall container. Add salt, 3 tsp white wine vinegar, 1/4 lemon juice, 1 tsp olive oil, 1 tsp Dijon mustard, and 1/2 l sunflower seed oil.
It’s crucial that all ingredients are room temperature or the emulsion will fail.
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Using an immersion blender, blend delicately from the bottom up. As the mayonnaise gains consistency, start moving the blender up and down.
There is no need to slowly pour in the oil when using an immersion blender. Immersion blenders can break down the oil into tiny droplets around the blade so they bind to the egg’s lecithin while the flow of the remaining oil is controlled. If something goes wrong, you can salvage the mayonnaise by adding a room temperature egg yolk to the mix.