Directions:

Place the egg, egg yolk, and mustard in the work bowl of a small food processor.  Process for 30 seconds and then, with the machine running, add the vinegar and salt and process for another 15 seconds.  With the machine running, begin to add the oil slowly, a few drops at a time.  When the mixture starts to thicken, add the remainder of the oil in a slow steady stream until it has been incorporated.  Stop the machine.  Add the pepper and lemon juice and pulse just enough to combine.  Taste and adjust seasoning as needed, and pulse quickly to combine.  Use immediately or store in the refrigerator in a sealed container for up to two weeks.  (P.S.  You can make mayo with a whisk and a bowl - no processor needed.)