Recipe information
Yield
makes about 1 1/2 cups
Ingredients
Preparation
Step 1
Place the egg yolk, mustard, garlic, cayenne pepper, and the lemon juice in a food processor or blender. Add the lemon zest, if using. Start the blender and slowly start adding the grapeseed oil in a thin, even stream. When about half of the oil has been added, add 1 tablespoon water. Then slowly add the remaining grapeseed oil and blend until fully incorporated. If the mayonnaise looks a bit thick at this point, add a drizzle of water. Slowly add the lemon oil (or olive oil), season with the salt and pepper, and blend until you have a smooth mayonnaise (see Note). Use immediately or store in the refrigerator for 2 to 3 days.
Note
Step 2
This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised. Pasteurized eggs may be substituted.
