Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Mayo Clinic
Print
Total:
5 min
Prep:
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.

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