Basic Light Mayonnaise

• 1 large egg
• 1 teaspoon Dijon-style mustard
• 1 tablespoon white-wine vinegar or lemon juice
• 1 1/2 cups light olive oil or vegetable oil
• Salt and freshly ground white pepper

1. Place egg, mustard and vinegar in a food processor.
2. Process until well blended.
3. With the machine running, slowly dribble the oil into the feed tube to make a thick mixture.
4. Season to taste with salt and pepper and keep refrigerated.

egg, mustard, whitewine vinegar, light olive oil, salt

Taken from cooking.nytimes.com/recipes/2650 (may not work)