Penny Cluse Cafe House Mayonnaise

6 tablespoons lemon juice

1 large egg

1 large egg yolk

1 tablespoon Dijon mustard

½

teaspoon salt

½

teaspoon ground white pepper

2½

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 the 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.

Makes 3 cups.

Cook's note: To turn this recipe into an aioli, stir in 1/2 cup minced roasted garlic.

@Recipe nutrition:Nutrition values per 2 tablespoon serving: 213 calories, 24 g fat (2 g saturated), 1 g carbohydrate, O fiber, 0 protein, 16 mg cholesterol, 58 mg sodium.

Chef/owner Charles Reeves, Penny Cluse Cafe, Burlington, Vt.