1 egg at room temp.
1 t. Dijon mustard
1 t. salt
juice of ½ to 1 lemon
1 cup light tasting olive oil (very faint light yellow) NOT VIRGIN! I use Bertolli.
In a food processor, combine first 4 ingredients and blend. With machine running, slowly stream in the cup of olive oil until all ingredients are combined and achieve the consistency of mayonnaise. Add more salt or lemon juice to taste. Keeps for about 10 days.
*add chipotle powder to taste to make a good dip for grilled chicken tenders. Also use in chicken, tuna or egg salad.