6                 Yolks

1 Tbsp.       Garlic paste

24 fl. oz.     Vegetable Oil

8 fl. oz.       Olive Oil (Extra Virgin of choice preferably)

1.5 tsp        Red Wine Vinegar

2 tsp.          Lemon Juice

TT               Salt

TT               Cayenne Pepper


 1. Whip yolks be it by hand or in a mixer until thick, rich and smooth, lemony looking.

2. Add dry stuff and vinegar and blend by whisking.

3. Continue whipping and add a drop or two of oil, blend, add a drop or 2 more and 2 or 3 more drops and slowly continue adding more and more slowly so as not break the emulsification process.

4. If while combining you need to thin the mayo up a bit add a little vinegar and continue until all is incorporated then whisk in lemon juice and seasonings to taste.


10-15 Minutes


32 fluid ounces

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