1 lg. egg, room temperature
5 tsp. fresh lemon juice
1 tsp. Dijon style mustard
1/4 tsp. salt, or to taste
1/4 tsp. white pepper, or to taste
1 c. olive oil, vegetable oil or a combination of both
Heavy cream to thin the mayonnaise, if desired.

In a food processor fitted with the steel blade or in a blender with the motor on high blend the egg, the lemon juice, the mustard, the salt and the white pepper. Add the oil in a stream and turn the motor off. Thin the mayonnaise, if desired, with the cream or water. Makes about 1 cup.