3 egg yolks
2 tablespoons Dijon mustard
Juice of 1 lemon
1 teaspoon tabasco
Salt and pepper to taste
2 tablespoons water
3 cups of oil (avocado, grape-seed, extra virgin, vegetable, or combo of all)


1. Place the yolks, dijon, lemon juice, and Tabasco in the food processor
2. Season with salt and pepper and add water
3. Emulsify for 30 seconds
4. Slowly stream in the oil
5. Add water if it gets to thick
6. Adjust with salt and pepper
7. Give a taste and add more lemon if necessary
8. Store in a glass jar in the fridge for up to a week
9. Before removing the mayo you can add fresh herbs, garlic, or sriracha to turn into a flavored aioli!

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