MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: HOMEMADE MAYONNAISE
  Categories: Sauces, Madison
       Yield: 1 servings
  
       1    Egg yolk
     1/2 ts Salt
     1/2 ts Dijon mustard
            -(or more to taste)
       1 tb Lemon juice
            -=OR=- White Wine Vinegar
       1 c  Light olive oil; -=OR=-
            -peanut oil or vegetable oil
            Hot water
  
   QUICKLY BRING THE EGG to room temperature by setting it in a bowl of
   hot water for 2-or-3 minutes, or until the egg no longer feels
   chilled when held in your hand. Then separate out the yolk. Combine
   the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set
   the bowl on a folded towel to keep it from moving around. Briskly
   whisk the ingredients together until they are thoroughly blended;
   then begin adding the oil, drop by drop at first, then in gradually
   increasing amounts. When the oil is completely incorporated, taste
   the mayonnaise and add more salt or lemon juice or vinegar if
   desired. A very thick mayonnaise can be thinned by stirring in a
   spoonful or two of hot water until you get the consistency you want.
   
   Makes 1 1/2 Cups
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
  
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