Reduced Egg Mayonnaise

Canola Oil 76.20%
Vinegar 6.00%
Lemon Juice 1.50%
Egg White 4.00%
Egg Yolk 2.70%
Sugar 2.80%
Water 3.10%
Salt 1.70%
Mustard Flour #103 1.00%
DDM Ground Yellow Mustard #601 1.00%
Hydrate the mustard flour #103 in water for 5 minutes. Add half of the vinegar, lemon juice, salt and sugar to the flour water mixture. Mix for 15 seconds in a mixer at a speed of 3000rpm. Hydrate the DDM mustard #601 with the other half of the vinegar for 5 minutes. Add the mustard vinegar mixture along with the egg white, egg yolk and rest of the ingredients (except Canola Oil) to the mustard flour mixture and mix for 15 seconds in the mixer at a speed of 3000rpm. Adjust the speed of the mixer to 11000rpm and add the oil very slowly for the first 30 seconds and then add the rest over the next 2 minutes. Continue mixing the mayonnaise once the oil has been incorporated for 20 seconds at a speed of 11000rpm.