Homemade Mayonnaise

Ingredients:
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon salt, or to taste
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- Pinch of cayenne
- 1 1/2 cups canola or grapeseed oil
- 1 to 2 tablespoons warm water, if needed

Directions:
- Combine the egg, egg yolk, and salt in a food processor and process for 30 seconds.
- Add the lemon juice, mustard, and cayenne and process for 15 seconds with the machine running.
- Slowly pour the oil through the feed rube until the mayonnaise is thick and emulsified.
- If the mixture becomes too dense, stop pouring in the oil and add warm water, a little at a time, until the mayonnaise loosens, then slowly incorporate the remaining oil.
- Taste and adjust the seasoning.
- The mayonnaise can be stored, covered, in the refrigerator for up to 1 week.