Preparation time: 5 minutes

1 raw egg yolk or 1 pasteurized egg yolk or 1 tablespoon

liquid pasteurized egg

Salt and pepper to taste

1 teaspoon vinegar

1 teaspoon vegetable oil

½ teaspoon Dijon mustard

1. Place egg in a mixing bowl with salt, pepper, and vinegar.

2. Slowly stir until well combined.

3. While stirring, add vegetable oil one drop at a time.

4. When mixture begins to thicken, add mustard and stir until

thoroughly combined.

5. Taste and make adjustments by adding salt and pepper for

flavor and more mustard for a thicker consistency.

Mayonnaise will keep refrigerated in a covered container for

2 to 3 days.

Note: Using liquid pasteurized eggs will result in a slightly thinner

consistency.