1 whole egg
1 tbsp red wine vinegar
1/2 tsp salt
1 tsp dry mustard
1/2 tsp lemon juice
1 cup light olive oil
2 tsp Dijon mustard
Place first five ingredients into a food processor.
Attach lid and turn to high speed.
Over the next 30-45 seconds, slowly pour light olive oil down the intake spout.
Continue to let the food processor run for another minute or until mayonnaise is quite thick.
Once made, pulse in the Dijon mustard.
Hold the mayonnaise in the refrigerator until needed.
Makes about 1 1/4 cups.