BLENDER LIME MAYONNAISE

[ron johnston]

2 egg yokes,at room temperature
1/2 tsp salt
1/2 tsp dry mustard
pinch cayenne pepper
3 tbsp fresh lime juice
1-1/2 cups olive oil

PLACE YOLKS,SALT,MUSTARD,CAYENNE, LIME JUICE AND 1/4 CUP OF OIL IN THE BLENDER. COVER AND BLEND ON A SLOW SPEED.
DRIZZLE MORE OF THE OIL IN UNTIL VERY THICK AND SMOOTH [DON'T USE ALL OF THE OIL UNLESS IT IS NEEDED].
COVER AND KEEP IN THE FRIDGE.
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