homemade Mayonnaise

2		egg yolks
1  tablespoon		dijon mustard
235  grams		canola oil
15  grams		rice wine vinegar
1  pinch		satl
1  dash		Cayenne Chili Pepper - Dried, Ground

Tip: Click on the ingredient links to learn the nutritional information for all the homemade Mayonnaise ingredients. The serving size for any ingredient in homemade Mayonnaise may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Blend first the egg yolks and the dijon to get them broken up. Blend with an imersion blender in a tall glass or beaker.

Add the oil, at first, a couple drops at a time to get emulsion started. Then as it starts to thicken and oil is incorporating, add the oil in a thin stream while blending continuously. After all oil is in, mixture will be very thick. Add in vinegar to both thin and to cut richness. Finish by blending in salt and cayenne. Use as a spread, added to tuna salad etc.