Lemon Mayonnaise

1. 1

   Place the egg yolk, mustard, garlic, cayenne pepper, and the lemon juice in a food processor or blender.

2. 2

   Add the lemon zest, if using.

3. 3

   Start the blender and slowly start adding the grapeseed oil in a thin, even stream.

4. 4

   When about half of the oil has been added, add 1 tablespoon water.

5. 5

   Then slowly add the remaining grapeseed oil and blend until fully incorporated.

6. 6

   If the mayonnaise looks a bit thick at this point, add a drizzle of water.

7. 7

   Slowly add the lemon oil (or olive oil), season with the salt and pepper, and blend until you have a smooth mayonnaise (see Note).

8. 8

   Use immediately or store in the refrigerator for 2 to 3 days.

9. 9

   This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised.

10. 10

    Pasteurized eggs may be substituted.

* Per serving · 4 servings · Values may vary.

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