Lemon Mayonnaise

Directions

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.