Vinegar-free Mayonnaise
	1   egg   2 Tbs    fresh lemon juice   1 tsp    dijon mustard   3/4 tsp    dry mustard   ¼ tsp    salt   250 ml    olive oil     1 Place first five ingredients in a blender or food processor. Drizzle oil in very slowly in a steady stream and blend until it is fully mixed. 2 Refrigerate.   Servings: 4   Copyright © 2006, The Gourmet Saint