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egg yolk mustard garlic cayenne pepper lemon juice grapeseed oil oil from kosher salt freshly ground black pepper
Viewed: 13 - Published at: 8 years agoIngredients
- 1 large egg yolk, preferably from a pasture-raised egg
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon chopped garlic
- Pinch of cayenne pepper
- 4 teaspoons lemon juice
- 1 cup grapeseed oil
- 1/4 cup oil from Lemon Confit (see page 200), or 1/4 cup extra-virgin olive oil plus grated zest from 1 lemon
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Method
- 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.
- 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.
