- 3 egg yolks
- 1 Tablespoon Dijon mustard
- 1 Tablespoon hot sauce
- 2 cloves of garlic
- 1 Teaspoon white vinegar
- Lemon juice, to taste
- 1 Cup vegetable oil
- 1/4 Cup olive oil
- 1 Cup cilantro, chopped
- Salt, to taste
In the bowl of a food processor, combine the egg yolks, garlic, mustard, hot sauce, and vinegar. With the motor running, slowly add the vegetable oil.
If the mixture appears too thick (similar to a mayonnaise), add 1 tablespoon of iced water at a time to thin out.
When all of the oil has been emulsified into the mayonnaise, add the cilanto and lemon juice.
Blend until almost smooth — do not blend longer that necessary to avoid your mayonnaise getting too warm.
Season with salt and pepper, to taste. Refrigerate until needed.