Ingredients:

• 3 each egg yolks, pasturized if you can find them
• 2 Tbs. Dijon mustard
• 1 Tbs Rice Wine vinegar
• 1 tea kosher salt
• 1/2 tea ground white pepper
• 2 cups oil; corn, vegetable, olive oil, or canola

Instructions and Comments:

In a food processor, beat the egg yolks until they start to become a light yellow color. Add the mustard, vinegar, salt and pepper. Slowly add the oil, one teaspoon at a time. After the first cup, you can begin to slowly pour the oil in a fine stream. Cool and serve..Store in a sealed container for up to 3 days.

Citrus Mayo:
Substitute the Vinegar with fresh lemon and lime juice.

Avocado Mayo:
Add one fresh pureed avocado, 1/4 tea. cayenne pepper, and juice of one lemon to the basic recipe.

Note: you can season any store bought mayo with whatever you like! Capers, Tomato, Spices, Fruit Purees, etc.