Categories: Sauces-Gravies-Seasonings

Ingredients

• 2 egg yolks
• 1 whole egg
• 1 Tbsp. Dijon-style mustard
• Pinch salt
• Freshly ground black pepper to taste
• 1/4 cup fresh lemon juice
• 2 cups corn or other vegetable oil, or best quality olive oil

Directions

1. Combine egg yolks, whole egg, mustard, salt and black pepper to taste, and half of the lemon juice in the bowl of a food processor fitted with a steel blade. Process for 1 minute.
2. With the motor running, dribble in the oil in a slow steady stream. When all the oil is in, shut motor off, and scrape down sides of bowl with a spatula.
3. Taste mayonnaise, and correct seasoning if necessary. If you are using vegetable oil, you will probably need the remaining lemon juice. Scrape mayonnaise into a storage container, cover and refrigerate until ready to use. Mayonnaise will keep in the refrigerator for at least 5 days. Let it return to room temperature before stirring.

4. makes 3 cups

5. For Mayonnaise Nicoise:

6. I cup homemade mayo; 1 Tbsp. capers, drained; 1 Tbsp. tomato paste; 1 Tbsp. anchovy paste; 1 garlic clove, peeled and minced; large pinch of oregano. Process until smooth.

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