Homemade mayonnaise has a lighter flavor and texture than commercial varieties. Plan on making it when you need it as it will only keep a few days in the refrigerator.

3 egg yoks
2 T. fresh lemon juice
1 tsp. salt
1/4 tsp. ground mustard
1 T. cider vinegar
2 c. canola oil

Place all ingredients in food processor, except oil. Process for 60 seconds. Scrape sides of bowl, then start the processor and begin adding oil slowly in a thin stream until mixture thickens. Refrigerate in a glass jar until ready to use. So good with artichokes or steamed asparagus! Try dipping the tips of the asparagus in the mayonnaise and roll in sesame seeds.