Homemade Mayonnaise

1. 1

   Combine the egg, egg yolk, and salt in a food processor and process for 30 seconds.

2. 2

   Add the lemon juice, mustard, and cayenne and process for 15 seconds with the machine running.

3. 3

   Slowly pour the oil through the feed rube until the mayonnaise is thick and emulsified.

4. 4

   If the mixture becomes too dense, stop pouring in the oil and add warm water, a little at a time, until the mayonnaise loosens, then slowly incorporate the remaining oil.

5. 5

   Taste and adjust the seasoning.

6. 6

   The mayonnaise can be stored, covered, in the refrigerator for up to 1 week.

No nutritional information available.

No additional tips available.