Homemade Mayonnaise

1. 1

   Combine the mustard, egg yolk, cayenne, and salt in a medium bowl and whisk vigorously for 30 seconds.

2. 2

   Slowly add the oil drop by drop, adding more only after the previous addition has been incorporated: Be careful not to add the oil too quickly or the mayonnaise will break, or curdle.

3. 3

   Thin with a little water if needed.

4. 4

   Add the lemon juice, then taste and adjust the seasoning.

5. 5

   (This will keep for up to 5 days, covered and refrigerated.)

* Per serving · 4 servings · Values may vary.

No additional tips available.