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  • 3 egg yolks
  • 3 teaspoons Dijon mustard
  • 2 tablespoons lemon juice or white wine vinegar
  • 1½ cups grapeseed or light olive oil
  • Salt, to taste


  1. Assemble food processing with spindle and S-blade. Place yolks, mustard and lemon juice, or vinegar, into bowl and secure lid. Process for 20 seconds or until combined.
  2. While food processor is running, remove small food pusher and gradually add oil in a slow, steady stream and process until mixture thickened and combined. This will take approximately 2½ minutes. Season to taste with salt.


Garlic Aioli – Add 2 cloves of garlic, with the egg yolks. Use olive oil instead of grapeseed oil.

Chipotle Chile Mayonnaise – Add 1 chipotle chili in adobo sauce with the egg yolk.

Roasted Red Pepper Mayonnaise – Add 1 roasted red pepper, peeled, seeds removed, roughly chopped and 1 clove garlic with the egg yolks.

Lime and Wasabi Mayonnaise – Use lime juice instead of lemon and add 1 teaspoon wasabi paste.

Caesar Dressing – Add 4 anchovies, 1 clove garlic and 1 tablespoon Worcestershire sauce with the egg yolk. Increase lemon juice to ¼ cup.