Basic Mayonnaise

1. 1

   Place the egg yolks and egg in the bowl of a food processor or blender.

2. 2

   Add the salt to the eggs, to help them cook a bit so they will better absorb the oil.

3. 3

   Add the mustard, lemon juice, and vinegar and process for 15 seconds.

4. 4

   Slowly drizzle in the olive oil, stopping about halfway and adding about 1 teaspoon of water.

5. 5

   Continue drizzling some or all of the remaining olive oil, to the desired consistencythe more you add, the tighter it will be.

6. 6

   Add the hot sauce, to taste, and taste for seasoning.

7. 7

   Scrape the mayonnaise into a lidded container and store in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.