Homemade Mayonnaise

• 2 large egg yolks
• 2 cups canola oil
• Juice and zest of 1 lemon
• 2 teaspoons distilled white vinegar
• 1 teaspoon Colmans dry mustard
• Pinch of ground cayenne pepper
• Pinch of ground paprika
• Sea salt and freshly ground black pepper
• 1 teaspoon hot water

1. Place the yolks in a large bowl and slowly whisk in 1 tablespoon of the canola oil.
2. Slowly drizzle 1 cup of the remaining oil into the eggs, about 1 tablespoon at a time, whisking constantly.
3. Continue to whisk, alternating additions of the lemon juice and vinegar with the remaining oil, until all the oil has been added.
4. Add the lemon zest, mustard, cayenne, paprika, and salt and black pepper to taste and continue to whisk until the mayonnaise is thick.
5. This can also be done in a food processor or blender.
6. Whisk in the hot water and refrigerate in an airtight container until ready to use, or for up to 1 week.

egg yolks, canola oil, lemon, white vinegar, mustard, ground cayenne pepper, ground paprika, salt, water

Taken from www.epicurious.com/recipes/food/views/homemade-mayonnaise-383755 (may not work)