Gather all your ingredients before starting the recipe.
Combine 1 large egg yolk, 1 tbsp sherry vinegar , 1 tbsp soy sauce, and 1 tsp Dijon mustard in a blender and process to create a smooth sauce.
With the blender running on high, mix ingredients until well combined.
Add 1/4 cup canola oil in a steady stream and blend until you get a smooth thick vinaigrette. Transfer to a small bowl and season with kosher salt and freshly ground black pepper. Refrigerate until ready to use.
