Mayonnaise from Julia Child

From My Carolina Kitchen

1 whole egg, at room temperature

2 egg yolks, at room temperature

1 teaspoon Dijon mustard, at room temperature

½ teaspoons kosher salt

¼ to ½ teaspoon sugar

Dash of Tabasco sauce, or other hot sauce

1 tablespoon freshly squeezed lemon juice

2 cups fine fresh oil such canola, safflower, extra-virgin olive oil, or a combination, at room temperature

Using the metal blade in the food processor, process the egg, the egg yolks, mustard, salt, sugar, and Tabasco 30 seconds. Add lemon juice and process 30 seconds more.

In a very thin stream, pour in the oil, using droplets at a time. In a food processor there is a tiny hole in the lid that will allow the oil to drop in very slowly. As the mayonnaise comes together, you can pour the oil a little faster. When all of the oil is gone, remove the processor cover and check for consistency and taste for seasonings. You may wish to add more lemon juice, kosher salt, or freshly ground white pepper. Driblets of cold water added now make a milder and lighter taste and texture. Store, covered, in the refrigerator for about a week.

From Julia Child