Homemade 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 base.

3. 3

   With the motor running, add the oil in a thin, steady stream.

4. 4

   The mixture will take on a whitish color just like mayonnaise (of all things).

5. 5

   (After 2 or 3 days covered in the refrigerator make sure it passes the sniff test before using again.).

* Per serving · 4 servings · Values may vary.

No additional tips available.