Total Time
Prep 10 mins
Cook 0 mins

Another one from the *Living* kitchen & cooks. Remember to bring ALL INGREDIENTS to room temp to ensure success!

Ingredients Nutrition


  1. Beat egg yolks on medium speed until slightly thickened.
  2. Add lemon juice, mustard, salt; beat one minute.
  3. Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
  4. SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
  5. Fold in water, lemon juice, salt & cayenne.
  6. Serve at room temp; refrigerate leftovers for up to a week.
  7. REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.