Title: Sherry mayonnaise
 Categories: Relishes, Salads
      Yield: 2 Servings
 
      1    Egg; whole
      2    Egg; yolks
      1 tb Dijon mustard
    1/4 c  Sherry vinegar
           -salt & pepper to taste
      2 c  Corn oil
 
    1. Combine eggs, mustard and vinegar in the bowl of a food processor
  fitted with a steel blade and season to taste with salt and pepper.
   Process for 1 minute.
    2. With the motor still running, dribble in the oil in a slow steady
  stream.
    3. When oil is completely incorporated, turn off motor, scrape down
  sides of bowl, taste mayonnaise and correct seasoning. Transfer to a
  storage container, cover, and refrigerate until ready to use. 2-1/2
  cups.