• 1 large egg
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons water
  • ½ teaspoon salt
  • 1 ½ cups vegetable oil or olive oil
  • teaspoon cayenne, optional


Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of the water, and the salt in a food processor or blender and process for 20 seconds. With the motor running, start to pour the oil in a thin stream through the feed tube, processing until the mixture begins to thicken. When half of the oil has been incorporated, add the remaining tablespoon of water. With the motor running, add the remaining oil in a thin stream, processing until incorporated. Adjust the seasoning to
Taste, with salt and cayenne, if desired. Cover, and refrigerate. The mayonnaise will keep, stored in an airtight container in the refrigerator for up to 1 day.

30 Minute, Basic, Sandwiches, Sauces
MacGourmet downloadMayonnaise. To import, drag image to your MacGourmet recipe box.