Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: (if you use a food processor, you will no doubt have the perfect mayonnaise--a mixing bowl takes more effort.) place all ingredients, except the oil, in the food processor. start the motor. slowly, drip by drip, add the oil. once an emulsion starts (it starts to thicken), you can add the oil more generously. adjust seasonings--more salt, pepper, lemon. this will last 5-7 days in the refrigerator.

Target recipe: serving size is 1 tablespoon. recipe makes 1-1/4 cups mayonnaise. wash the outside of the egg shell with soap and water. rinse and dry. in blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil. turn on low for 1-2 minutes. turn blender off, and scrape sides if necessary. turn blender on, and while it is running, slowly add the remaining 3/4 cups oil. blend until the consistency of mayonnaise. refrigerate in non-reactive container. for variation: add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.