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Fresh Mayonnaise
serves 2-4
The mayo you make at home bears little resemblance to the bottled stuff - it's so much better.
2 egg yolks
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 cup vegetable or olive oil
salt and pepper
prep: 5 minutes
total: 5 minutes
food processor (or blender)
1. Combine the egg yolks, mustard, cayenne and lemon juice in a food processor. Start to process, and as the machine runs, add the oil in a thin stream through the top spout. The mayonnaise will come together and thicken all of a sudden.
2. If the mixture is too thick, add a little warm water to thin it. Add salt and pepper to taste. The mayonnaise will keep for about 1 week in the refrigerator.
2. If the mixture is too thick, add a little warm water to thin it. Add salt and pepper to taste. The mayonnaise will keep for about 1 week in the refrigerator.
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