Total Time
Prep 2 mins
Cook 10 mins

A spicier version of a standard condiment.

Ingredients Nutrition


  1. Begin with all ingredients at room temperature, they will emulsify more readily.
  2. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a base.
  3. With the motor running, add the oil in a thin, steady stream.
  4. The mixture will take on a whitish color just like mayonnaise (of all things).
  5. (After 2 or 3 days covered in the refrigerator make sure it passes the sniff test before using again.).
Most Helpful

Came together in no time. Yum, love the texture, too. Half the salt was perfect. I used the whole yield in a bean salad as the dressing. Worked out perfect!

5thCourse May 27, 2007

I too deviated from the Recipe and used regular Mustard. Also eliminated the Chili Pepper Flakes so all could enjoy in the household. It was a bit too salty for me and I love salt. Maybe 1/2 tsp would be sufficient. Will definately make again. Thanks for the Recipe!

katy_harrell January 18, 2007

This was very easy and quite nice, I used ordinary dry mustard not Chinese, also used white wine vinegar instead of the lemon juice. I loved the cayenne pepper in this recipe. The only thing I might change next time is half the salt. Thank you for sharing this recipe I love the taste of real mayonaise.

97grad September 22, 2006