Penny Cluse Cafe House Mayonnaise

6 tablespoons lemon juice
1 large egg
1 large egg yolk
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 1/2 cups canola oil

In a food processor or blender, combine the lemon juice, whole egg, egg yolk, mustard, salt and white pepper. Process until blended, about 10 seconds.

With processor or blender running, slowly drizzle in the canola oil and process until emulsified, about 45 seconds. Refrigerate in a covered container for up to 5 days. Use on sandwiches. For aioli, stir in 1/2 cup minced, roasted garlic. Use aioli as a dipping sauce for fries or raw vegetables.

Makes 3 cups.

— Recipe from Charles Reeves, chef and owner of Penny Cluse Cafe in Burlington, Vt.


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