Classic Mayonnaise

1. 1

   Begin with all ingredients at room temperature, they will emulsify more readily.

2. 2

   In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base.

3. 3

   With the motor running, add a few drops of the oil, the mixture will begin to thicken.

4. 4

   Then, begin adding the remaining oil in a thin, steady stream.

5. 5

   Scrape down the sides of the processor/blender.

6. 6

   Check seasoning.

7. 7

   Keep covered in the refrigerator for up to 3 days.

8. 8

   Serve with cold meats, seafood, poultry and salads.

9. 9

   *RAW EGG WARNING

10. 10

    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

11. 11

    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

No additional tips available.