Pour 1/4 cup of the olive oil, the vinegar, lemon juice, egg, salt, paprika, dry mustard, and cayenne pepper into a blender.
Cover and blend for 5 seconds.
Remove the center of the cover, while the blender is still running, and begin "drizzling" in the remaining olive oil. Very, very, slowly in a thin stream...we do not want it to break.
Pour into a container and store in the refrigerator until ready to use.
Notes
I use organic, cage-free, brown eggs which tend to have a deeper orange yolk and lower risk of salmonella**.
You want to use a light olive oil, not the extra virgin oil because it’s flavor is way too strong. {I used Filippo Berio For Sauteing & Grilling olive oil}
Make sure your ingredients are all at room temperature! If you forget to pull the egg out ahead of time, just stick it in a bowl covered with warm water for five minutes.
A dash of cayenne literally means a dash. Give it a quick shake over the blender and you’re good…unless you like super spicy mayonnaise.
This recipe makes about 1 1/2 cups of mayonnaise. Serving size 1 tablespoon = 24 servings.