4 egg yolks*
2 teaspoons salt
2 teaspoons dry mustard
1/2 lemon, juiced
2 tablespoons water
2 cups canola oil
Begin with all ingredients at room temperature, they will emulsify more readily.
In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken.
Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check seasoning. Keep covered in the refrigerator for up to 3 days.
Serve with cold meats, seafood, poultry and salads.
*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell"
Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 5 minutes