|Egg/3 egg yolks||1 Large|
|Dijon style mustard||1 Teaspoon|
|Wine vinegar/Lemon juice||1 Tablespoon|
|Salad oil||1 Cup (16 tbs)|
Using metal or plastic blade, process egg, mustard, and vinegar for 3 seconds to blend well.
With processor still running, add oil, a few drops at a time at first, then increasing to a slow, steady stream about 1/16 inch wide.
As you add oil, mayonnaise will thicken.
Taste and season with a few more drops of vinegar and salt and pepper, if desired.