One-Egg Mayonnaise

1 Egg
1 Tablespoon Fresh lemon juice
1 Cup Olive oil
1/8 Teaspoon Freshly-ground black pepper
1/2 Teaspoon Salt
43 1/2 Fat; 0 Other Carbohydrates

In a food processor or blender, blend the egg and lemon juice for 10
seconds. With the processor running, slowly pour in the oil through the feed
tube. Mixture should thicken. Add the pepper and salt and pulse once or
twice to blend. Transfer to an airtight container and refrigerate for at
least 30 minutes before using. Best if used within 24 hours. This recipe
yields 1 1/4 cups.