Mayonnaise

Directions

1. 1
   Place the egg yolk, mustard, garlic, cayenne pepper, and vinegar in a food processor or blender.
2. 2
   Start the blender and slowly add the grapeseed oil in a thin, even stream.
3. 3
   When half of the oil has been added, add 1 tablespoon water.
4. 4
   Then slowly add the remaining grapeseed oil and blend until fully incorporated.
5. 5
   If the mayonnaise looks a bit thick, add another 1 teaspoon of water.
6. 6
   Slowly add the olive oil and blend until you have a smooth mayonnaise (see Note).
7. 7
   Season with the salt and pepper.
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.