Makes about 2 cups vinaigrette
3 tablespoons Dijon mustard
1 large egg or 1/4 cup pasteurized eggs or 1/2 cup good quality mayonnaise
Juice of 1 lemon
1 tablespoon Champagne vinegar or white wine vinegar
1/2 cup olive oil
3/4 cup canola or safflower oil (omit if using mayonnaise)
Salt and freshly ground black pepper to taste
1. Whisk together the mustard, egg or mayonnaise, lemon juice, and vinegar in a bowl until well blended.
2. Add the olive oil and canola oil in a slow, steady stream, while whisking constantly, until all the oil is incorporated (omit the oils if using mayonnaise). Season with salt and pepper. The vinaigrette will be creamy, but no as thick as mayonnaise. Refrigerate in an airtight container until ready to use.