Classic Mayonnaise

Directions

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 stable base.
3. 3
   With the motor running, add a few drops of the oil, the mixture will begin to thicken.
4. 4
   Then, begin adding the remaining oil in a thin, steady stream.
5. 5
   Scrape down the sides of the processor/blender.
6. 6
   Check seasoning.
7. 7
   Keep covered in the refrigerator for up to 3 days.
8. 8
   Serve with cold meats, seafood, poultry and salads.
9. 9
   *RAW EGG WARNING
10. 10
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
11. 11
    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.