Hard-Boiled Egg Mayonnaise

From the Prudhomme Family Cookbook. I make this in the food processor, but I've also included instructions for making it by hand. If you're making it by hand, it helps to have two people, one to stir and one to pour. Whichever method you use, the mayonnaise should be refrigerated for at least 30 minutes before using. Time does not include time for boiling the eggs.

• Ready In: 10 mins
• Yields: 1 1/4 cups

Ingredients

• 3  egg yolks, hard-boiled
• 1  egg yolk, raw
• 1  tablespoon white vinegar
• 1  cup  vegetable oil
•  salt

Directions

1. To make in food processor:
2. Combine cooked and raw egg yolks with vinegar.
3. Pulse to mix.
4. With machine running, slowly add the oil, drop by drop at first, then in a thin steady stream, until all the oil is incorporated and mixture has thickened.
5. Season to taste.
6. To make by hand:
7. Place cooked egg yolks in a large bowl and mash with a fork.
8. Add raw egg yolk and vinegar and whisk together until very creamy.
9. Gradually whisk in the oil, drop by drop at first, then in a thin steady stream, whisking constantly and making sure all the oil is incorporated before adding more.
10. Season to taste.
11. Both methods:
12. Refrigerate at least 30 minutes before using.