MAYONNAISE

Place in a blender or whiz
1 egg
½ tsp salt
½ tsp sugar
1 Tbspn mustard, wholegrain or Dijon
2 Tbspn vinegar -cider or wine or plain
Blend these ingredients to combine. Then while the blender is running pour in a steady, fine stream of
½ c. pumpkin seed oil
And approx. ½ c. vegetable oil.
The pumpkin seed oil will be runny, but the veg oil will thicken the mayo.

Will keep in the fridge for up to 2-3 weeks, in an airtight container.

Options: add fresh herbs or crushed garlic to mixture, before the oil is added.