Homemade Wasabi Mustard Mayonnaise

This is so incredibly easy to make - all you need is a food processor.

HOMEMADE WASABI MUSTARD MAYONNAISE
- Adapted from Viet World Kitchen. 
- Makes about 1 cup of prepared spread.

Ingredients:

* 2 egg yolds
* 1/2 teaspoon salt
* 1/2 teaspoon Wasabi mustard (or dijon mustard) - Optional
* 1 tablespoon lemon juice (fresh or concentrate)
* 2 teaspoons rice vinegar (or white wine vinegar)
* 1 cup canola oil

Directions:

1. Put the egg yolks, salt, mustard, lemon juice and vinegar in the food processor. Pulse 4 or 5 times to combine well.
2. Remove the feed tube, if it is still in place. Run the machine and pour the oil SLOWLY (the slower the better) through the feed tube in a thin (less than 1/4 inch wide), steady stream until completely incorporated. The mixture will thicken as the oil gets worked in, and the sputtering will diminish by the time the sauce becomes super thick and creamy. It should take 3 to 5 minutes to add the oil.
3. Transfer to an airtight container and refrigerate for up to a week.
   

If the mayonnaise seems overly stiff, work in water by the teaspoon. Taste and adjust the flavor for extra salt and mustard, pulsing the machine to blend the ingredients.