Courtesy of Ruby


2 egg yolks
2 Tablespoons lemon juice
2 Tablespoons water
1 Teaspoon dry mustard (not prepared mustard)
pinch of cayenne pepper
1 cup oil (any variety except extra virgin olive oil) I have used the light olive oil.


Heat yolks, water in a small saucepan over low heat, stirring and scraping bottom constantly. At first sign of thickening, remove and dip pan bottom in cool water. Put in blender for 2 seconds, then let sit for 5 minutes. Add seasonings. Cover and blend drizzling oil very slowly down the center hole into the egg mixture. Transfer to a clean container and chill. this will keep for about 7 days.

Comment from Jenifer: The kind of oil you use will have a big affect on the taste of your mayo. I personally prefer Safflower oil in my mayo because it has less of a taste than other oils.

See other recipes submitted by Jenifer