Recipe courtesy of Alton Brown
Show: Good Eats
Episode: The Mayo Clinic
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
9 fluid ounces
Level:
Intermediate
Total:
10 min
Prep:
10 min
Yield:
9 fluid ounces
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Tri-Colore Orzo

Recipe courtesy of Giada De Laurentiis

Sweet and Spicy Coleslaw

Recipe courtesy of The Neelys

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette

Recipe courtesy of Bobby Flay

Mayonnaise

Recipe courtesy of Laura Calder

Mayonnaise

Recipe courtesy of Food Network Kitchen

Mayonnaise

Recipe courtesy of Michael Mina

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.