|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.