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 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.
32 fluid ounces
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