1    Egg; whole
2    Egg; yolks
1 tb Dijon mustard
1/4 c  Sherry vinegar
-salt & pepper to taste
2 c  Corn oil

1. Combine eggs, mustard and vinegar in the bowl of a food processor
fitted with a steel blade and season to taste with salt and pepper.
Process for 1 minute.
2. With the motor still running, dribble in the oil in a slow steady
stream.
3. When oil is completely incorporated, turn off motor, scrape down sides
of bowl, taste mayonnaise and correct seasoning. Transfer to a storage
container, cover, and refrigerate until ready to use. 2-1/2 cups.