Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: begin with all ingredients at room temperature, they will emulsify more readily. in a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a base. with the motor running, add the oil in a thin, steady stream. the mixture will take on a whitish color just like mayonnaise (of all things). (after 2 or 3 days covered in the refrigerator make sure it passes the sniff test before using again.).

Target recipe: in a food processor or blender, blend the egg and lemon juice for 10 seconds. with the processor running, slowly pour in the oil through the feed tube. mixture should thicken. add the pepper and salt and pulse once or twice to blend. transfer to an airtight container and refrigerate for at least 30 minutes before using. best if used within 24 hours. this recipe yields 1 1/4 cups.