Homemade Mayonnaise

• 1 large egg
• 1 egg yolk
• 1/2 teaspoon salt, or to taste
• Juice of 1/2 lemon
• 1 teaspoon Dijon mustard
• Pinch of cayenne
• 1 1/2 cups canola or grapeseed oil
• 1 to 2 tablespoons warm water, if needed

1. Combine the egg, egg yolk, and salt in a food processor and process for 30 seconds.
2. Add the lemon juice, mustard, and cayenne and process for 15 seconds with the machine running.
3. Slowly pour the oil through the feed rube until the mayonnaise is thick and emulsified.
4. If the mixture becomes too dense, stop pouring in the oil and add warm water, a little at a time, until the mayonnaise loosens, then slowly incorporate the remaining oil.
5. Taste and adjust the seasoning.
6. The mayonnaise can be stored, covered, in the refrigerator for up to 1 week.

egg, egg yolk, salt, lemon, mustard, cayenne, grapeseed oil, warm water

Taken from www.cookstr.com/recipes/homemade-mayonnaise-2 (may not work)