Micheal Mina's Spicy Cayenne Mayonnaise

1. 1

   Put the yolk, mustard, cayenne, lemon juice, and water in a food processor and puree until smooth.

2. 2

   With the motor running, drizzle in the oil in a thin steady stream until the mayonnaise is emulsified and thick.

3. 3

   Season with salt and pepper.

4. 4

   May be made up to a day in advance, covered in the refrigerator.

5. 5

   The mayonnaise will be used in the crab cake mixture.

6. 6

   Any leftover is terrific on a roast beef or chicken sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.