Ingredients

1 egg (at room temperature)
1 tsp. dry mustard
1 tsp. salt
1¼ cup light tasting olive oil (separated, ¼cup & 1 cup)
1 dash cayenne pepper
3 tbsp. white vinegar

Instructions

Place egg, mustard, salt, cayenne pepper and ¼ cup oil in a bowl. Blend, using a handheld blender. Continue to blend and slowly pour in the rest of the oil while it emulsifies. When well combined, gently mix in vinegar.

Hints & Tips

• It’s very important that these ingredients are at room temperature. The mayonnaise will not emulsify if they are cold.
• Eggs from the fridge can quickly be brought to room temperature by placing in a bowl of lukewarm/warm water for a few minutes.
• This recipe can also be made in a food processor or blender so long as it can be left running while you slowly pour additional oil in. I have simply found the hand blender is easiest.
• If your mayonnaise fails to thicken, it could be one of two things: your ingredients were not at room temperature at the time of preparation, or you poured the oil in too quickly.
• Failed mayonnaise can still be used for making sauces and poultry or fish marinade! Don’t immediately discard it and give up! Store it in the fridge and try again.