2 egg yolks
1 whole egg
1 tbsp. Dijon-style mustard
Pinch of salt
Ground black pepper, to taste
1/4 c. fresh lemon juice
2 c. vegetable oil or extra virgin olive oil

Combine egg yolks, whole egg, mustard, salt and pepper; add the lemon juice food processor. Process for 1 minute. With motor running dribble oil in a slow steady stream. When all oil is used, shut off motor. Mayonnaise will keep safely, if refrigerated, for about 5 days.