Combine egg yolk, lemon juice, vinegar, mustard, and salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼ teaspoon measure and whisking constantly, add ¼ cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining ½ cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. Can be made up to 2 days ahead. Keep chilled.