Prep 10 mins
Cook 0 mins
Homemade spice mayo? Don't mind if I do! Micheal Mina's Cayenne Mayo to go with his Prawns Stuffed With Dungeness Crab, Orange-Jalapenos Hollandaise, with Hot and Sour Cucumber Noodles. Delicious.
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1⁄2 tablespoon cayenne
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 cup canola oil
- kosher salt & freshly ground black pepper
- Put the yolk, mustard, cayenne, lemon juice, and water in a food processor and purée until smooth. With the motor running, drizzle in the oil in a thin steady stream until the mayonnaise is emulsified and thick. Season with salt and pepper.
- May be made up to a day in advance, covered in the refrigerator. The mayonnaise will be used in the crab cake mixture. Any leftover is terrific on a roast beef or chicken sandwich.