homemade mayo

¼ cup lemon-infused olive oil
1 egg + 1 egg yolk
Juice of 1 lemon
1 teaspoon ground mustard
1 teaspoon kosher salt
¼ teaspoon Tabasco, optional
¼ cup extra-virgin olive oil
½ cup grapeseed oil

Blitz the first five ingredients in a blender, and the Tabasco if using. With the blender on low and the lid on (or partially on), slowly drizzle in the other ¼ cup olive oil until emulsified. Then, with the blender still on low, slowly pour in the grapeseed oil until fully emulsified. Turn the blender off and taste for salt and lemon juice, adding more if needed. Alternatively, you can use a whisk and a bowl instead of a blender. Keep in the fridge for up to 7 days.