MAYONNAISE (DUPREE)

      Title: MAYONNAISE (DUPREE)
  Categories: Dupree
       Yield: 1 Servings
  
  
         2    whole eggs -- room
   :          temperature
   :          Salt and pepper
       1/8 ts Dijon mustard
         1 c  oil -- room temp or warmer
         2 TB lemon juice
   
   Use oil as needed - from 1/2 cup to 1 cup Lemon juice to taste - from
   2 to 3 tablespoons.
   
   In a small bowl, using a small whisk, beat the eggs and 1/8 teaspoon
   each of salt, pepper, and mustard until thick and sticky. Add 2
   tablespoons of the oil, a little at a time, then stir in 1 teaspoon
   of the lemon juice. Add the remaining oil, 1 tablespoon at a time,
   beating after each addition until it is absorbed. When all the oil
   has been absorbed, add the remaining lemon juice to taste and extra
   salt and pepper as necessary.
   
   Makes 1-1/4 to 1-3/4 cups
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