1. Combine the egg, lemon juice, salt and cayenne in a blender or food processor. Process on high speed until well blended, about 5 seconds in a blender, or 30 seconds in a food processor. 2. With the motor running, pour in the oil in a thin, steady stream. Continue blending until the oil is incorporated and the mixture has become thick and creamy. Stop the machine; scrape down the sides and around the blade to mix in any unabsorbed oil. Transfer to a ceramic or glass bowl or jar (do not store in aluminum or copper as that will react with the acid in the mayonnaise affecting both the color and taste). Taste seasonings and adjust with additional lemon juice, salt and cayenne, as desired.
NOTE: This mayonnaise can be stored in the refrigerator, covered tightly with plastic wrap, up to one week. Makes 1 cup
Per Tablespoon: 124 Calories (kcal); 14g Fat (2g Sat, 10g Mono, 1g Poly); trace Protein; trace Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 63mg Sodium. Food Exchanges: 0 Lean Meat; 2 1/2 Fat.
Note: Young children, older adults, and people with compromised immune systems are advised to avoid the consumption of raw eggs.