Homemade Mayo - Recipe | Josh Capon
Chef Capon’s culinary journey started when he was discovered by the legendary chef Charlie Palmer following his graduation from Johnson & Wales University.
Ingredients
- 3 egg yolks
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 1 teaspoon tabasco
- Salt and pepper to taste
- 2 tablespoons water
- 3 cups of oil (avocado, grape-seed, extra virgin, vegetable, or combo of all)
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