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
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.

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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4.4 156
Awesome recipe, It wouldn't stiffen by hand so I stuck it in the bullet blender for a minute or so which whipped and stiffened it right up! item not reviewed by moderator and published
Delicious! First time making it. Haven't tried it with fries yet but I think it will go very well! Maybe add some roasted garlic to make it a garlic Aioli.<br /> item not reviewed by moderator and published
Real mayo is made with olive not safflower/corn (or god forbid soybean like the store brands) oil. Just make sure you use light olive oil and not extra virgin unless you want olive tasting mayo.<div><br /></div><div>Other than that this is a great recipe. Most recipes on the net call for far too much egg to oil (leading to an extremely eggy tasting sauce that splits if left in the fridge). Alton got it right with this one. I don't find the sugar is necessary though. </div> item not reviewed by moderator and published
I seem to add too much oil usually and have it break, but just saw the tip about re-whisking with water and it worked! I use avocado oil so maybe it's more challenging. Thanks! item not reviewed by moderator and published
Turned out great on the first try.  Never buying store bought mayo again.<br /><br /> item not reviewed by moderator and published
<p>My husband will not eat mayo of any kind, on or in anything.  I had him watch the video and then watch me make the mayo.  He actually took a taste!! He said "Its ok."  Success......</p><p>I will never buy store bought again.  Took reviewers suggestion and used less salt, perfect.  After all the whisking,I now have to figure out how to reattach my arm.</p> item not reviewed by moderator and published
I have made this twice now and both times the result was absolutely delicious. I took.the advice of a couple other reviewers and went very slowly and added the vinegar/lemon juice mixture half the first.time and then a fourth, then a fourth so that i could control it better and not have it seperate. After everything was added and whisked together, i added a tad more dry mustard, sugar amd salt to accommodate my prefernces.<div>For those that used prepared mustard as a shortcut...doesn't that defeat the purpose of making your own mayo so as to avoid unnecessary preservatives and unknown ingredients?</div> item not reviewed by moderator and published
I've made other mayonnaise before, but this one works great. Used a handheld mixer and champagne vinegar. Misread the directions and used 2 tablespoons of vinegar instead of one. About half way through, I tasted it and thought it was too salty. Additional vinegar balances the salt.<div>Anyway, it's a great tasting mayonnaise, but it is intense.<br /><div><br /></div></div> item not reviewed by moderator and published
Just watched a YouTube video of a chef who fixed his broken mayo by putting two tsp water in a clean bowl and very slowly whisked in the broken mixture.  Within minutes it all came together.  Water.  Just water. Amazing!  item not reviewed by moderator and published
Very disappointed. Sugar??? It turned out salad dressing, not mayonnaise. Other than the sweetness from the sugar and the bitter/tang from the vinegar, there was not much taste to it. Even switching to olive oil 3/4 of the way through didn't help. I'm sticking with a classic recipe. item not reviewed by moderator and published
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
It's AWESOME! But I did read the below reviews and tweaked it somewhat. (sorry Alton!). I used all organic, except the oil. (In the E. Fl. Panhandle, Publix is it. While they have stepped up their "Greenwise" line in the last year, I can't wait for them to start carrying organic cooking oils other than olive oil). For a double recipe I used 1 whole egg and 1 yoke, 3 tbsp. fresh lemon juice and 3 tbsp lime juice (only had one lemon), touch of sugar, 1 tsp prepared yellow mustard, 1 c. ea. Grapeseed and Canola oil. I added eggs, mustard, sugar and half the lemon and lime juice and half the grapeseed and canola oil and blended it in my food processor with the wisk disk for a minute. Then I added the remaining lemon and lime juice and slowly added the remaining oil, blending for another minute. Then transferred it to my immersion blender for maybe another 30 seconds where it set up perfectly. It has the sweet tartness of Hellman's and is delicious! Total prep time: under 3 minutes! item not reviewed by moderator and published
This came out very well.Used regular white vinegar instead of wine vinegar(didn't read the recipe correctly)I didn't add the second half of the vinegar/lemon juice as I thought it tasted fine at that point and any more would have been too much.Maybe the vinegar made the difference?I used the whisk attachment on my hand mixer(never used it before!)I usually use my immersion blender and it doesn't always turn out well!!I will try using the wine vinegar the next time. item not reviewed by moderator and published
Awesome mayo. However I had two problems, I blame Alton for neither: 1) I didn't need that much mayo so I used the exact amounts of everything, *except* only half the oil. 2) I am a naturally lazy person, I actually have laziness down to an art form I'm so good at it. So, instead of hand whisking I dumped *all* of the ingredients into a coffee mug that was barely wider than my immersion blender, then set the blade right at the bottom, pulsed a few times and it immediately started to thicken the mayo, then kept it going and very slowly lifted it to the top. The mayo was thick and awesome. I used it to make a chicken salad using leftover chicken breast, curry powder, golden raisins, toasted almond slithers, broken up arugula. Oh so good. Thank you Alton. item not reviewed by moderator and published
I've probably made this a dozen times, but I lazy out and do it in the food processor. I put all the ingredients of the recipe except to oil in the processor bowl and let them blend for about 30 seconds. I use a 50/50 blend of canola and olive oil because my wife and I both love the flavor it imparts.I drizzle the oil in fairly slowly until it starts to actually look like mayo, then I pour more quickly. It takes about another minute to become really thick like jarred mayo. If it's too thin for your taste, add more oil with the machine running. If it's too thick, leave the machine running and add water a couple drops at a time to loose the emulsion. item not reviewed by moderator and published
Knocking off one star because this method takes more work and took much, much longer than how I was first taught to make homemade mayo. I like that this makes less, as I don't go through much of it. How I was taught is to use 1 whole egg per cup of oil, and add egg, vinegar, lemon juice, dry ingredients and 1/8 of the oil in a blender. Mix that thoroughly, then slowly add the rest of the oil with the blender running. Blend til it's as thick as you like it. item not reviewed by moderator and published
is it just me or does this taste a little too much like salad dressing than mayo? item not reviewed by moderator and published
YUM!!! Like a bunch of other reviewers, I will never buy mayonnaise again. This was amazing. I followed it except I didn't put any sugar in and I used vegetable oil. I used my whisk and it turned out creamy and delicious. Definitely will make this again! item not reviewed by moderator and published
i LOVE this recipie! this is the first time i made mayonnaise and it was SO easy! i can't wait to use this for my carrot raisin salad! item not reviewed by moderator and published
This is AMAZING! I tried it the first time in my Vitamix, it was a flop... But the second time when I made it a whisk and elbow grease, it with was perfect!!! There's just something to doing by hand! I will never buy mayonnaise again! item not reviewed by moderator and published
First time making mayonnaise/aioli, and it was almost perfect! I decided to use olive oil as opposed to canola, and the taste is way too potent. I tried masking it with salt, pepper, and minced garlic, but that aftertaste is still there. I also used white balsamic vinegar instead of white wine, simply because it's all I had, and that worked out great. The emulsion worked perfectly, and I did it by hand, which wasn't very hard at all and took much less time than I assumed it would (5? 6 minutes?. I had seen a tip on another recipe to chill the oil in the fridge first, which I did - I don't know if it helped, but the mixture emulsified almost instantaneously, so I think it might have. Texturally, it turned out totally perfect. Next time, I'll use a much more mild healthier oil. I highly recommend this recipe for a healthier alternative to store-bought mayonnaise! item not reviewed by moderator and published
Just made a double portion. It thickened. I don't think I could of done this without my hand immersion blender with WHISK attachment. I can't wait to customize by adding garlic and herbs. I used vegetable oil and a dash of olive oil only because I didn't have either oils listed. I added it slowly and didn't use full 2 cups (remember doing double portion. I didn't mean to customize, and worried different oils might not work as directed and stopped at 1 and 1/2 cups of oil. item not reviewed by moderator and published
Took two tries. After I got soup for the second time, I was determined to make it work with whatever I had! I kept adding oil to my mayo stew and.. It worked! However, I had to add about 3 cups of oil total, so now my mayo has a refreshing oily after taste -- yuck! I would recommend cutting the lemon juice/vinegar combination in half in order to make this work for anyone who doesn't want a mayo soup appetizer! item not reviewed by moderator and published
The negative reviews come from people who lack patience and/or strayed from the instructions. I imagine it would be easier to make with a food processor or blender and I know it's possible, but I think you need a much larger recipe for that to work. Otherwise the dry ingredients won't mix with the yolk. To those who are having trouble: don't try shortcuts just use the whisk. Add the oil drops at a time, niiiice and slooooow. It takes me about 20 minutes to make this, whisking the whole time. It's a lot of work, but the result is divine. Plus it's the perfect base for any aioli. Try roasting a red pepper and add it to the aioli in a food processor. Careful not to break the emulsion. For a fancy truffle aioli, simply use a bit less base oil and finish with truffle oil, to taste. Garlic is also a welcome addition. item not reviewed by moderator and published
Hate to say it, but I thought it was gross. Way too much vinegar. item not reviewed by moderator and published
The texture is nice and mayonnaisey, but the flavor is a little too vineagry. The fussiness of the recipe makes it seem a bit Martha Stewarty, but it isn't. You really do need to follow the steps. I got out my food processor because I figured any recipe would call for it. I am glad I did because it was instrumental for the preparation. It had just the right weight to allow me to wedge the mixing bowl between the food processor and my belly so I could whisk with my right hand while drizzling oil with my left. If I make the recipe again, I will use all lemon juice and no vinegar. item not reviewed by moderator and published
I follow this recipe and never buy store mayo anymore. For those who ended up with soup - the key is to wait to add the oil until the egg, dry ingredients, half lemon/vin mixture, and the first few drops of oil are really emulsified. In the recipe Alton says the color will lighten - it is a perceptible difference in color. It turns from brightish yellow to a creamy yellow. Wait for it. Then slowly add the oil. I err on the side of slower and it comes out perfect every time. item not reviewed by moderator and published
In a rush to put away the groceries , I put the mayo in freezer . OOPS ! Too rushed to go back to the store , I found this recipe , Husband loves it , I will never buy mayo again, ever ! Thanks ! item not reviewed by moderator and published
Success! I've always disliked mayo unless it was flavored, such as with garlic or pesto. Turns out it's store-bought mayo I don't like! This is yummy! I could eat this as is with a spoon. I'm having egg salad on lettuce leaves for dinner using this mayo. Winner! item not reviewed by moderator and published
Mine seperated while it was sitting. Then again, I don't know if it emulsified at all in the first place. Did I add the oil too fast? Maybe. But I don't have 5 arms to add the oil and whisk in the container I was using at the same time. item not reviewed by moderator and published
This recipe is delicious and relatively easy to make. item not reviewed by moderator and published
Once you get this right (which does take some time you will never buy it from a store! I have had a lot of fun creating variations. For example, add a teaspoon of pureed adobo, or an eighth of a teaspoon of white pepper. This is the fun of making it yourself! Thanks Alton! item not reviewed by moderator and published
Way better, fresher, and more fun than that stuff in the jar! item not reviewed by moderator and published
First time success...extremely tasty. Yes I've made soup out of this, three time consecutively. The trick I found is that the egg and vinegar must be mixed thoroughly. Then I pour it all into a mixer then add the oil. Fresh eggs from the neighbors ducks is also a plus. The latest batch I made with olive oil, tarragon vinegar, and orange blossom honey as substitutes. Most excellent. item not reviewed by moderator and published
I used my lil 1 cup processor and ended up with soup. Guess I'll have to try again. item not reviewed by moderator and published
This was easy, if you have shoulder strength. I was thinking of using an electric mixer, but I chose to do it the manual way. It got serious when I started whisking. But totally worth it. Great recipe! item not reviewed by moderator and published
I just have a little hand blender and made this recipe with NO difficulty. I didn't have any dry mustard, so I added a little prepared mustard at the end. Yummy! item not reviewed by moderator and published
Amazing! Whipped this right up with my immersion blender. Another Alton 5 Star Winner - thank you! item not reviewed by moderator and published
Outstanding! Followed recipe excatly and it turned out fantastic! item not reviewed by moderator and published
The dry mustard is the key. I used two egg yolks, my immersion blender and an olive/grapeseed/canola oil mix. Good stuff. item not reviewed by moderator and published
Wonderful! I won't ever buy mayo at the store again. Pour the oil in very slowly. Should take about 1 full minute to pour the cup of oil. Made using the whole egg and a food processor. item not reviewed by moderator and published
Couldn't get it to work. Im really disappointed too. Im a huge alton brown fan, and watched the episode to the nth times. It turned out to be soup. Used almost identical equipment and did not subsitute any ingredients. Making mayonnaise is harder than it looks like in the recipe and the tv show episode. This one failed miserably. item not reviewed by moderator and published
Fantastic. Give it and try and you'll never want to buy in the store again. I had no problems, followed as written. Will def make again and add flavors to this basic recipe depending on what I will be using it for. item not reviewed by moderator and published
Mayonnaise is a tough one to master, and this recipe works very well. I thought the vinegar was a little too strong, and the overall flavor just a little bland. Next time I'll add more lemon juice, less vinegar, and twice the amount of sugar. item not reviewed by moderator and published
Made mine with pure olive oil and some garlic, tripled the recipe. My arms are achy now. Oh and I used seasoned rice wine vinegar because I didn't have any white wine vinegar and didn't want to use red wine or balsamic vinegar. item not reviewed by moderator and published
I have made this several times and have always had great success as long as I don't add the oil too quickly. I know there is a food processor method but, that usually makes more than I need. as I was whisking my mayo today by hand I started think I could do this with a hand mixer. I will certainly try it next time. On a related note, I have tried an immersion blender as well but mine needs more liquid before the yolk gets to the level of the blades. item not reviewed by moderator and published
I found a way to do this that is much easier. Use a whole egg instead of just the yolk. The white provides stability so you won't end up with egg soup. Also, Alton didn't really use enough seasoning for me. I doubled all the ingredients except the oil and the egg. I used one whole egg and one yolk. I used a cup of grapeseed oil. I mixed everything but the oil in a bowl with an immersion blender, then added the oil. I've added it all at once or slowly and it works both ways. In addition to the egg white, I think the immersion blender is key also. item not reviewed by moderator and published
We followed the recipe exactly &amp; it was just liquid in the end. After a few minutes of sitting, everything separated again which made me wonder at the leave at room temp part of the instructions. We put it in a blender thinking maybe we weren't whisking well enough, but no better results. Although I usually love Alton's recipes, this is not a winner &amp; I'll be buying my mayo in the store. item not reviewed by moderator and published
Ever since I tried this recipe years ago I haven't bought jarred mayo, no need. Follow the recipe exactly and you'll never be disappointed. item not reviewed by moderator and published
First of all I'd give it negative stars for the prep work estimate. 10 min is a joke. Nearly 30 min. later and all I have is a soupy eggy mess and lots of clean up. I used a blender, slowly added the oil to the egg + dry ingredients. I did exactly what the recipe called for and I got soup. I'll just go to the store and buy Mayo. item not reviewed by moderator and published
Haven't bought mayonnaise in over a year since I found this recipe. I use an immersion blender, whipping this up in under 2 minutes. How easy it that? item not reviewed by moderator and published
The only issue I had and I don't know why, every time I tried using Vegetable oil it failed miserably, even though olive oil isn't recommended it worked every time. To my taste I used more vinegar and lemon juice and less salt. I haven't had a BLT yet but my Roast Beef sandwich was very good. I use the whisk attachment on my immersion blender and it worked better than the blender blade. I think if you did this with a non electric whisk you would get discouraged. In the final real it does taste very good, not sure it is better than hellman's but I guess what is. Kraft has a version which does use olive oil and we like that quite well so I guess it is more like that and Hellmans. item not reviewed by moderator and published
Makes a great tasting sauce. If you want to make thicker, spreadable mayonnaise though, hold back on some of the lemon/vinegar until you're done adding all of the oil. It's easier to fix if it's too thick (just add more lemon/vinegar until it's the right consistency than it is when it's too thin. If it turns out too thin, you have to start over with another egg yolk and slowly whisk the mixture in with the fresh egg yolk (along with a little extra oil. item not reviewed by moderator and published
very tasty! I wish I had some other oils in my kitchen to try out, so I just used a light olive oil. it's good, but maybe not the best. I am so glad I read another reviewer's tip about using a hand immersion blender. I was very discouraged at first because it wasn't thickening or lightening whatsoever no matter how I whisked it, but the blender made it the perfect mayo consistency. : I only used half the amount of lemon juice and added a little bit of garlic and onion powder for my liking. item not reviewed by moderator and published
First time making mayo and...YUM. Came out perfectly! I used canola oil, as it is what I had on hand and I had no issues with anything. Can't wait for BLTs tonight!! item not reviewed by moderator and published
Tried it twice no success item not reviewed by moderator and published
unfortunately, i never got the emulsion going because I think my whisk was too big BUT I didn't throw it away. The trick is to add a teaspoon or so of water and it will completely bind the emulsion together. from there I slowly drizzled oil but broke the emulsion by accidentally adding too much oil at 1 time. I added another teaspoon of water and kept going. Came out perfectly! definitely wasn't too thin. the other things I did were use canola oil, reduce the vinegar to 1 tsp and increased lemon juice to 1 tbsp and eliminate the sugar and mustard, which is probably why it tasted a bit salty. I guess I completely changed the recipe, but the ratio of 1 yolk to 1 c. oil is spot on, no need to modify that. item not reviewed by moderator and published
Tastes great and is easy to make. This was my first try at fresh mayo and it is a big hit with my family. I anticipated having to try a few recipes before I found one we all would like. I was wrong! we'll stick with this one. item not reviewed by moderator and published
this tastes great! you can do so many variations too like: garlic mayo (add two crushed cloves of garlic at the end), a seafood mayo (use all lemon no vinegar, 1 clove of crushed garlic, and a little tomato puree), and even a curry mayo( 2 teaspoons of your best curry paste and 1 clove of crushed garlic) !!! item not reviewed by moderator and published
This is my first attempt at making mayonnaise from scratch. I made it using a hand whisk and I had no issues at all. Made myself an egg salad sandwich with this and it tasted good and very fresh. item not reviewed by moderator and published
quick and so much better than store bought. I thought it had a little too much lemon favor so i will try one tea spoon next time. item not reviewed by moderator and published
Really Good! Though Mayo's a matter of personal taste, when it's around me it won't go to waste. Finding Hellmann's or even the Food that is Best, depends on whether you're east or you're west. But wherever you end your food buying trip, you always will find they have Miracle Whip! item not reviewed by moderator and published
Delicious! Such a fresh taste! Better than anything in a jar. I used my big stand mixer with the wire whip attachment and it turned out so nice and fluffy. Perfect for sandwiches and for potato salad. item not reviewed by moderator and published
The first time I made this I doubled the recipe. Oh my. I thought my arm would fall off. These days I do just the one egg yolk and using a heavy ceramic mixing bowl it stays stable and is done very quickly. I love the elegant taste of the hand-whipped version. I love playing with some different oils. Today I used 1/4 unprocessed sunflower oil with the balance canola and 2nd press olive oil. It has a strong sunflower seed taste that will be yummy on summer salads. I'm going to try a fresh herb dressing with it! item not reviewed by moderator and published
WONDERFUL to finally know and have a good recipe to make mayonnaise. My husband couldn't believe I made it, but already the store bought stuff has gone by the waist side. Not a huge fan of the sweet taste (husband didn't mention anything) so I will try without the sugar next time. Tripled the recipe and lasted us about a week (including making salad dressing with it). item not reviewed by moderator and published
Ah, home made mayonnaise!! I pride myself on food and condiment preparation from scratch, though until today, had never attempted mayonnaise. I am in love!! Out of neccessity, because my lemon tree is running low on fruit, I used 50%/50% lime and lemon juice, and I am very pleased with the result! I added fresh cracked black pepper and a compound sea salt with ground rosemary. I think I will try this next time with truffle oil for a little decadence, and pair it with some par-boiled, chilled asparagus :. Bliss!!! item not reviewed by moderator and published
I wanted egg salad but was out of mayo! So I googled "mayonnaise recipe", and this was first in line. Alton Brown is my favourite, so of course I tried it. Super quick, easy and made a perfect amount! (The recipe I have from culinary school makes 2 quarts!) Delicious, and slightly tangy. Love it!! item not reviewed by moderator and published
I've made this recipe and some variations on it several times and each time it has worked superbly. I've found that when adding oil, it is often less an issue of adding one drop at a time, and more of an issue of adding small amounts of oil and then whisking fervently until any separation you are seeing has disappeared, and then continuing to add oil. Today, for instance, I added oil drop by drop and then, as the emulsion thickened, I added 1/4 or 1/8 cup at a time, whisking as fast as I could, and the mayo was just fine. So, it isn't necessarily adding drop by drop that is important, it is adding the oil slowly and making sure there is no separation before you continue. When you begin whisking, you'll have to work more slowly. I have made this recipe with rosemary and with garlic, and both were just as delicious as the plain. I recommend the latter two with fries, sweet potato or regular. item not reviewed by moderator and published
This is delicious when I can get it to work. Half the time it ends up as soup, as others have commented. I have no idea why. I'm definitely not adding the oil too quickly (I use a pipette, for godssake - it adds it one drop at a time), and it'll form up nicely about half way through the oil adding, then suddenly it'll go "bluuuuurp" and turn to mush. You can't recover from that. Anyway, I'll try it again with room temperature eggs - maybe that will help. item not reviewed by moderator and published
TIP: Use a hand immersion blender! Dump all the ingredients into a cylinder type of container (usually what the hand immersion blender came with) and blend. No need to worry about drizzling the oil in or screwing up the immersion. Alton, I'm surprised you didn't mention this on your show!!! While this is a great recipe, for my own purposes I omitted the salt and sugar and lemon juice, using instead the brine from some homemade preserved meyer lemons. For a healthy oil combination, I used 1/2 cup of Nutiva organic melted coconut oil + 1/2 cup Eden Foods Spanish Extra Virgin olive oil. Finally instead of mustard powder, I used a teaspoon of homemade mustard. I added 1 tsp of fresh whey (the water from making yogurt cheese) as a preservative. This lets the mayo last a lot longer in the fridge. item not reviewed by moderator and published
One thing I forgot to mention, I had to make this twice because I didn't quite follow the instructions correctly, the first time I added the oil in too quickly and ended up with soup! The second time I took my time and added it in slowly!!! item not reviewed by moderator and published
This is the best mayo I've ever had when it comes out right. Unfortunately sometimes it doesn't. Whenever I make this using fresh (free range) eggs, I can't get it to form. The store bought eggs seem to do fine though. A word of advice: start by using a tablespoon to add in the oil so you can't get too much at once. item not reviewed by moderator and published
This recipe worked wonderfully. I couldn't locate my dry mustard, so I used a couple of drops of regular yellow mustard and it was fine - maybe slightly too strong. Next time I'll make sure I have it on hand. It is also important to measure the lemon juice. I did it by eye (the Italian in me and I added a bit too much. Very easy to make. I used a hand whisk and, though it is tiring, it really was not that bad. I can't wait to make it again with herbs and other additions! item not reviewed by moderator and published
worked perfect! I didn't have a whisk and was too lazy to use a fork so I used a blender. Use the lowest setting and did everything else as directed worked great now im gunna make a great tuna pasta salad item not reviewed by moderator and published
I tried this recipe twice, and both times my mayonnaise ended up as egg yolk-oil soup. It might have been that I poured my oil too fast. The second time I made this my mayonnaise started to thicken, but then it became runny again. Any advice? item not reviewed by moderator and published
We make this probably once a week. We use half the amount of salt, but no other changes. So easy, I will never buy that junk from the store again. item not reviewed by moderator and published
I make my own mayo all the time since I began using this delightful recipe. I could never stomach the taste of jar mayo, and after I made my own I now know why, jar mayo is a glop that tastes too much like eggs. Commercial mayonnaise is also made with very unhealthy oils that I would never use except in industrial applications. I always use Safflower oil because it is high in CLAs (Conjugated linoleic acids), and mix in a small amount of extra virgin olive oil. I then take the fresh mayo and follow Emeril's chipotle mayo recipe also found on this website, but to make things easier I just buy a bottle of chipotle puree, which does save time over taking the seeds out from a chipotle pepper and then pureeing it, although it is much cheaper to do it yourself from the can. Alton does go to careful with adding the oil while hand mixing, I just make sure I have a good starter emulsion, I also don't bother withholding half the liquid either. item not reviewed by moderator and published
I had made this once before and it turned out good. This time I didn't have lemon juice, so I tried what another viewer said and added cider vinegar in it's place. Yuck! Bad idea! Now I am trying to figure out if I can save it by adding herbs or something. But I know if you follow the directions it is definitely good eats. item not reviewed by moderator and published
Added dill and used it to make tuna sandwiches! Yummmm. And chickenfog, you make the incorrect assumption that everyone owns a food processor. item not reviewed by moderator and published
Tastes great but what a waste of effort! Put all the stuff in a food pro and it's done w/ NO EFFORT in 45 seconds. Don't know why Alton chooses this hidebound method: a total waste of energy. item not reviewed by moderator and published
I failed the first time trying to whisk this by hand, so I used my mixer the second time around (balancing the bowl, holding the mixer, and pouring the oil was challenging). It turned out right the second time, but I just didn't care for the taste. I had high hopes for this, as I prefer making my own foods instead of using processed items that contain chemicals and preservatives, but I don't think I'll give up my Hellman's. item not reviewed by moderator and published
My mom always made mayonnaise when I was a little girl (I'm 54, so this isn't something new)...She used the 'old mixmaster' and it took so long because the oil had to be added soooo slow. I used a food processor and was able to pour it in a little I use a food stick or wand and have mayo in less than a minute. Sometimes though, it separates and won't emulsify...just set aside, make a new batch and then you can add the previous mixture. And as others have commented, you can add fun stuff like garlic, I love fresh herbs...experiment and find out what trips your trigger! item not reviewed by moderator and published
I have made this mayo with olive oil (not evoo) and canola several times with great results. I often add garlic powder, onion powder, and pepper to make a more interesting BLT with Cheddar. Today, I used all those ingredients and also added dill and then diluted it down with a little extra lemon juice for a nice sauce on top of salmon patties. This is so versatile. I did have one trick for those of you who like me do not have a power blending stick. You do need an extra person though. I take a wire whisk, and find a cup that just fits over it with little room to spare, (a coffee cup works well because of the weight and well rounded sides, compared to the sharp angled sides of a glass), then I have one of my children hold the wire whisk handle in between the palms of their hands and rub it back and forth (like when you are trying to warm your hands)while I drizzle the oil. They love it cause they get to help, and no one gets tired arms from the regular whisking of the mayo. Also, because it is just drizzling, there is never a mess. Keep up the good work Alton item not reviewed by moderator and published
Comes out perfect every time! I sometimes flavor mine with a little tumeric or saffron. Garlic powder or onion powder. Or fresh thyme. (aioli-style) Wonderful on sammies or as a base for a dressing. Thanks again Alton. item not reviewed by moderator and published
I have the most pathetic budget, and struggle at the market everytime over what to buy and what to leave out (I use ground meat a LOT! :)) Last time I saw the four dollar mayonnaise, and said, "Forget it, I'll make my own," not having a clue how to go about it. I found your recipe today, and knew you wouldn't let me down. I was so impressed with myself that something with egg and oil that should come together into something else, actually did! I had to leave out the lemon juice because I didn't have any, and had to use apple cider vinegar, but it looks and tastes wonderful. I'm so excited to use it! Thank you so much; I love your show, and continue to learn a lot from you. item not reviewed by moderator and published
For those who know me they know Alton is my hero and roll model. I swear buy all his recipes and sometimes give them slight changes for personal perference. This mayonaise is awesome but I suggest cutting down the vinegar to 1.5 to 2 tsp of vinegar. If you love vinegar than 3 is fine but can be over powering if you're not crazy about vinegar. I make it with 2 tsp but either way I can promise you never want store ought again. Also I make chipotle mayonaise but adding two Tbsp of chipotle in adobe sauce to the finish product. Don't worry about the chillies just use the adobe sauce. Good Luck!! item not reviewed by moderator and published
I'm not a good cook, only have extra virgin olive oil, used a small electric hand whisk and it turned out so bitter, I had to toss it. Boo Hoo!! I didn't see the show, but in case Alton didn't mention it?, the polyphenols in the evoo won't like the power whisk. You can still use evoo for the intense flavor, but read this first: Can't wait to retry this recipe!! :) LOVE Alton and his brain and his food. :) item not reviewed by moderator and published
This is just perfect great flavor, color, and it was so simple to make. I did have to change one thing and i used sherry vinager instead of white wine and it had a bit more of a tang to it. The hardest part about this recipie though is the nessacary 2 hour waiting period before use but other than that it was a breeze. item not reviewed by moderator and published
Thanks to Mr. Brown for once again inspiring his followers to get back to the basics where food truly is Good Eats! item not reviewed by moderator and published
I dont know if it was too salty or not because it was too tart. I used Nortons iodized salt (I know I might have misspelled it), Crisco vegi oil, and a pinot grigio wine vinegar. I did make a triple recipe so maby I might have to adjust. I think maby less vinegar and half as much salt or maby just use course sea salt. Otherwise the flavor is ok but the potential is AWsome. Next I must use Garlic. Alton, I thank you for your dedication to educateing us on the whys and hows of food. I have learned alot. item not reviewed by moderator and published
We made one batch, it was a little too salty, so we made a second batch and left the salt out completely, it was too bland! So we mixed the two together and it was perfect! :) item not reviewed by moderator and published
The "yellow liquid" means your mayo broke ;) item not reviewed by moderator and published
Yum! Your chicken salad sounds awesome! I had every intention of using the immersion blender as well! item not reviewed by moderator and published
I would love your carrot raisin salad recipe!! item not reviewed by moderator and published
if your mayo separates, do not throw it out. Start fresh with the egg, and everything else except the oil. Use the separated batch as the oil and you will save the first batch and it comes out really nice. item not reviewed by moderator and published
it needed a little more oil and it would have been fine. Also if you start over, use the separated batch for the oil in the second batch. Just pour it in curds and all and it will blend right in. item not reviewed by moderator and published

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