Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Mayo Clinic
Total:
5 min
Active:
5 min
Yield:
2 1/2 cups
Level:
Intermediate

Ingredients

  • 2 tablespoons white wine vinegar
  • 2 tablespoons lime juice
  • 1 egg yolk*
  • 1 whole egg*
  • 1 teaspoon fine grain salt
  • 1 teaspoon dry mustard
  • 1/4 teaspoon sugar
  • Scant 2 cups safflower or corn oil (2 cups minus 2 to 3 tablespoons
  • 2 to 3 tablespoons chile oil

Directions

Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

IDEAS YOU'LL LOVE

Mayonnaise

Recipe courtesy of Alton Brown

Mayonnaise

Recipe courtesy of Laura Calder

Horseradish Mayonnaise

Recipe courtesy of Chuck Hughes

Shrimp in Mayonnaise

Recipe courtesy of Laura Calder

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV