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2 egg yolks
1 whole egg
1 tablespoon mustard -- french style
1 dash black pepper
1 pinch salt
3 tablespoons lemon juice -- (juice of one lemon)
2 cups of oil
How To Prepare:
This is best made in a food processor. I made mine directly in a wide-mouth Mason jar with my hand blender and then just put on the lid and refrigerated it. A blender will give almost the same results.
Have everything at room temperature. Add all the above ingredients.
Whip for about 15 seconds. Then, while still whipping, dribble in two cups of oil. If you want a distinctive taste, some of it can be olive oil, but if the oil is the least bit heavy, the mayo will be heavy indeed. Real Mayonnaise isn't like the white stuff you buy in the store, but it's a great topping for fish and chicken.
Carbs per serving - include all nutritional information if known: