1/4 - 1/2teaspooncayenne pepper, depending on taste
salt, to taste
Place all ingredients in order listed in a wide mouth jar. Place immersion blender in the bottom of the jar over the egg yolk and turn it on high. You will see the emulsion start and the oil will begin to thicken and turn off-white while it blends with the egg yolk.
Slowly bring the immersion blender after about 30-45 seconds to make sure all the oil is incorporated. This should take no longer than 1 minute.
Store in a glass jar in the fridge (the jar that you blend it in would work great with the lid)*. Mayo will keep until the expiration date on the eggs. Enjoy on your food of choice!
*as mayo sits in the fridge, it will thicken up. It will be a little runny when you first make it, but a few hours in the fridge will thicken it up and have the consistency of store bought mayo.