Lemon 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
• 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

1. Place the egg yolk, mustard, garlic, cayenne pepper, and the lemon juice in a food processor or blender.
2. Add the lemon zest, if using.
3. Start the blender and slowly start adding the grapeseed oil in a thin, even stream.
4. When about half of the oil has been added, add 1 tablespoon water.
5. Then slowly add the remaining grapeseed oil and blend until fully incorporated.
6. If the mayonnaise looks a bit thick at this point, add a drizzle of water.
7. Slowly add the lemon oil (or olive oil), season with the salt and pepper, and blend until you have a smooth mayonnaise (see Note).
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, lemon juice, grapeseed oil, oil from, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/lemon-mayonnaise-377034 (may not work)