Return to Sauces
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4 egg yolks 2 teaspoons salt 2 teaspoons dry mustard Dash cayenne 1/2 lemon, juiced 2 tablespoons water 2 cups canola oil |
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Begin with all ingredients at room temperature, they will emulsify more readily.
In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check seasoning. Keep covered in the refrigerator for up to 3 days. |