Homemade Mayonnaise

Use the usual precautions when using raw egg: Wash egg shell, do not use egg if shell is cracked, keep refrigerated.

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 1  whole egg
• 1  teaspoon Dijon mustard
• 1⁄4 teaspoon salt
• 1 1⁄2 cups canola oil
• 1 1⁄2 tablespoons fresh lemon juice
• 1  pinch white pepper
• 1  dash cayenne

Directions

1. In a food processor, blend egg, Dijon and salt.
2. Process together for 1 minute.
3. Add canola oil to running processor in slow, steady stream.
4. Continue to run til emulsified, then 1 minute longer.
5. Add lemon juice, white pepper and cayenne.
6. Whir to mix.
7. Keep refrigerated.