Mayonnaise

• 1 large egg yolk, preferably from a pasture-raised egg
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon chopped garlic
• Pinch of cayenne pepper
• 1 tablespoon white wine vinegar
• 1 cup grapeseed oil
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

1. Place the egg yolk, mustard, garlic, cayenne pepper, and vinegar in a food processor or blender.
2. Start the blender and slowly add the grapeseed oil in a thin, even stream.
3. When half of the oil has been added, add 1 tablespoon water.
4. Then slowly add the remaining grapeseed oil and blend until fully incorporated.
5. If the mayonnaise looks a bit thick, add another 1 teaspoon of water.
6. Slowly add the olive oil and blend until you have a smooth mayonnaise (see Note).
7. Season with the salt and pepper.
8. Use immediately or store in the refrigerator for 2 to 3 days.
9. This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised.
10. Pasteurized eggs may be substituted.

egg yolk, mustard, garlic, cayenne pepper, white wine vinegar, grapeseed oil, extravirgin olive oil, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/mayonnaise-377031 (may not work)