Preparations/Mayonnaise
| A: | 1 egg yolk |
| 2t lemon juice | |
| 1t Dijon mustard | |
| 1t water | |
| pinch salt | |
| B: | 3/4C canola oil |
| Serves: 24 | |
| 1. | Combine (A) in food processor and pulse to combine. Drizzle (B) into processor slowly until emulsification starts, then in a slow stream. Store in airtight container, refrigerated. |