Homemade Mayonnaise [food processor or blender]
From:	Guylaine, Sainte-Scholastique
Comments:	Will keep for 7 days, refrigerated.
Servings:	2 1/2 cups [625 mL]

2 eggs 1/4 teaspoon [1 mL] dry mustard 3/4 teaspoon [3.75 mL] salt 2 tablespoons [30 mL] freshly squeezed lemon juice 1 cup [250 mL] olive oil 1 cup [250 mL] sunflower oil	Thoroughly mix together eggs, dry mustard, salt and lemon juice in a food processor or a blender. Mix together olive and sunflower oils. Motor running, pour in oil, one drop at a time at first, then into a thin thread.