|Dijon style mustard||1 Tablespoon (Prepared)|
|Freshly ground black pepper||To Taste|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Corn oil/Other vegetable oil / best quality olive oil||2 Cup (32 tbs)|
Combine egg yolks, whole egg, mustard, salt and freshly ground 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.
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.
Taste the mayonnaise.
Correct seasoning if necessary; if you are using a 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 safely, if refrigerated, for at least 5 days.
Let it return to room temperature before stirring.
Serving size: Complete recipe
Calories 4264 Calories from Fat 4166
% Daily Value*
Total Fat 473 g726.9%
Saturated Fat 41.2 g205.9%
Trans Fat 1.5 g
Cholesterol 581.7 mg193.9%
Sodium 645.7 mg26.9%
Total Carbohydrates 7 g2.5%
Dietary Fiber 0.51 g2%
Sugars 2 g
Protein 11 g22.8%
Vitamin A 13.8% Vitamin C 47.1%
Calcium 7.4% Iron 11.4%
*Based on a 2000 Calorie diet