To learn more about this recipe, see our related story, 'Naise Days, in our National edition.
TT Tip: If your mayonnaise looks curdled, don't worry, it can be saved; simply place 1 tablespoon of hot water in a medium bowl and whisk the broken mayonnaise into the water one small spoonful at a time to emulsify.
Yield: 1½ cups
1⅓ cups grapeseed oil
1 tablespoon extra-virgin olive oil
3 egg yolks, at room temperature
1 teaspoon table salt or fine sea salt
1 teaspoon fresh lemon juice
2½ teaspoons hot water
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