Total Time:
10 min
10 min

9 fluid ounces

  • 1 egg yolk*
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon dry mustard
  • 2 pinches sugar
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cup oil, safflower or corn

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.

Contains Raw Eggs: The Food Network Kitchen 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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4.4 146
I liked this very much except too salty for my taste. Next time I will use just a pinch of salt. item not reviewed by moderator and published
Came out great the first time. I used my food processor for this without any trouble. It took me less than 5 minutes to make and half of that time was adding the oil. I did scrape my processor very well when it was finished and whisked a couple of times to make sure my dry ingredients were well mixed. This makes for a wonderful jumping off point in learning to make mayonnaise and will be easily tweaked for my family's tastes. I'm going to have fun with this one. item not reviewed by moderator and published
I didn't find this difficult, and I was quite pleased with myself for doing it! Took about 20 minutes, I'd say - and thanks to the reviewer who suggested prepared mustard instead for its emulsification properties – I agree. You may want to adjust the added salt a bit downward if you use prepared mustard, though. Can’t wait to make it again! item not reviewed by moderator and published
This recipe changed everything. The key is timing with regard to adding the acids. Half the amount in the initial stage permits the mayo to make very early and the sauce never breaks in the first half. By not adding all of the remaining acid/liquid at the half-way point but in small portions, permits greater control of the viscosity. This works! item not reviewed by moderator and published
I've tried a few different mayo recipes and this is my favorite so far. I have a few modifications I make, first I switch the amounts of the vinegar and the lemon juice, so I use 1T of lemon juice and 2 T of vinegar. Second, I use rice wine vinegar because it is lighter tasting than white wine vinegar. Third, instead of mustard powder, I use 1 t of prepared mustard. My favorite is Bavarian Sweet Mustard, but I've used Dijon and Brown Mustard. This will help to make the emulsion more forgiving making it less likely to separate early on. I'm docking a star on the rating because it would have made sense for Alton to have included this tip. Finally, I use Bertolli Light Olive Oil as my oil. For a little olive oil flavor you can use some Extra Virgin, but I find when making the whole batch with it it has a bitter taste, even when beating by hand instead of with the KitchenAid mixer. I use the KitchenAid to make my mayo or whip by hand. item not reviewed by moderator and published
I've made this three times. Two out of three times, the emulsion broke and I had to reconstitute it--an icky and tedious process. If you want to keep the emulsion safe, I recommend starting with two egg yolks instead of one. It will save you a lot of stress. By the way, I definitely recommend using mild flavored oils like Alton's recipe recommends; if you want to add a kick with chili oil or olive oil, replace one tablespoon of the oil with the flavorful oil you want to use. Two tablespoons of chili oil was unpleasantly hot when I tried it. Delicious mayonnaise, but the ETA is definitely closer to 30-45 minutes, and I highly recommend starting with two egg yolks instead of one. item not reviewed by moderator and published
I totally made this and it was my first time ever attempting to make mayonnaise! Your instructions were great! I'd probably prefer to use less oil next time. item not reviewed by moderator and published
It was working great with 1/2 the oil. By the time all the oil was in it was yellow liquid. Way too much oil. item not reviewed by moderator and published
I put all of the ingredients in a pint sized mason jar, and blended with an immersion blender. Came out wonderfully! I did use bottled lemon juice instead of fresh, so it was a little too lemony, but still very good. I also used light tasting olive oil and rosemary-infused apple cider vinegar. item not reviewed by moderator and published
Alton, I'm so disappointed! I made your cranberry sauce at Thanksgiving and thought, hm, that was good - I'll try this. All I taste is vinegar. I had to work hard to save it. If this much acid is needed I'd switch the amounts of vinegar and lemon juice. I'd much rather taste lemon juice. I whisked by hand and followed the directions exactly. The emulsification came easily and I was so happy about that. I have made a cooked egg version before and thought this was easier. I plan to use this again but modify to my suggestion. item not reviewed by moderator and published
The "yellow liquid" means your mayo broke ;) item not reviewed by moderator and published

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