Fresh Mayonnaise

With a food processor there is no excuse not to make mayonnaise at home once in a while. It will bear little resemblance to the bottled stuff: homemade mayonnaise is so much better. Period.

2 egg yolks
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 cup vegetable or olive oil

prep: 5 minutes
total: 5 minutes

food processor (or blender)

1. Combine the egg yolks, mustard, cayenne and lemon juice in a food processor. Start to process, and as the machine runs, add the oil in a thin stream through the top spout. The mayonnaise will come together and thicken all of a sudden.

2. If the mixture is too thick, add a little warm water to thin it. Add salt and pepper to taste. The mayonnaise will keep for about 1 week in the refrigerator.