- 4 egg yolks*
- 2 teaspoons salt
- 2 teaspoons dry mustard
- Dash cayenne
- 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.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Copyright 2000 Television Food Network, G.P. All Rights Reserved
Recipe courtesy of Ina Garten