Homemade Olive Oil Mayonnaise

If you want a milder flavor, you can substitute
canola oil for part of the olive oil.
The mayo will keep or at least a week,
probably a bit longer, in the refrigerator
if you store it in an airtight container.

Ingredients:
1 large egg
1 tsp dry mustard
1/4 tsp ground cayenne pepper
1 tsp sugar
2 tbsp lemon juice or vinegar
1 1/4 cups olive oil

Directions:
In the bowl of a food processor, blend together egg,
mustard, cayenne, sugar and vinegar until very smooth.
Leaving the motor running, drizzle the olive oil in
very slowly, until mixture is thick and creamy.
Scrape down the sides of the food processor
and blend again to ensure that all ingredients
have been incorporated before
transferring to an airtight storage container.