Ingredients

makes about 1 1/2 cups

　　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

　　

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.

　　'wichcraft