How to make your own egg-free mayonnaise

Mayonnaise is a condiment that has been around for quite sometime. It is believed by many to be a recipe originating in France. In the United States, it has become a favorite condiment and is used in a wide variety of recipes. If you have an allergy to eggs this recipe may be a great alternative, or if you are watching your cholesterol. This recipe can be stored for a week in your refrigerator. With cook outs and picnics lining up this spring and summer it's great to have this condiment.

Makes 6 servings

Ingredients:

6 tablespoons dijon style mustard

2 tablespoon lemon juice fresh

1 teaspoon lemon peels grated

2 tablespoon water

1 ½ cups safflower oil

4 tablespoons heavy cream

1 teaspoon savory dried, crushed

1 teaspoon basil dried, crushed

2 tablespoon parsley minced fresh

1 teaspoon salt

1 teaspoon lemon pepper seasoning

Few drops of hot pepper sauce

Instructions:

In a blender or food processor blend mustard, lemon juice and rind, and water; beat in 1/2 of oil in a thin stream. Add heavy cream about 1/2 teaspoon at a time alternating with about 1 tablespoon oil. When all oil and cream have been added, add the remainder of ingredients; blend for 10 seconds or more. Taste for additional seasoning.

Note: Can be stored in a covered jar in refrigerator for up to 1 week.