When we do not have all of the ingredients listed in a recipe, we all try to skirt around the missing piece to avoid a trip to the grocery store. In the case of Mayonnaise, not having one egg is well worth the voyage to the store.
The picture says it all. Adding the Canola oil to only the Dijon mustard creates a gritty-like liquid mixture. The consistency is extremely oily and does not hold together as in the first recipe. Keep whisking the Mayonnaise to achieve the desired results. In this recipe the Mayo is not light and fluffy due to lack of egg white. Despite whisking the mixture, separation occurs and the mixtures stays a buttery, yellow coloring even when the lemon juice is added.
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