Mayonnaise

Recipe courtesy Alton Brown

Show: Good EatsEpisode: The Mayo Clinic

Rated: 5 stars out of 5Rate itRead users' reviews (49)

RECIPE
COMMENTS & REVIEWS(49)

Prep Time:
10 min
Level:
Intermediate
Yield:
9 fluid ounces

Times:

Prep: 10 min
Inactive Prep: --
Cook: --
Total:: 10 min

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Ingredients

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

Directions

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.

*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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Comments & Reviews

recipe Mayonnaise
Dorothy Oroville, CA 02-05-2010
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Unbelieveable FLAVOR!
Rated: 5 stars out of 5

Made this up today for use in deviled eggs and Paula's Shrimp Salad stuffed phyllo cups for Superbowl. I STILL can't believe... how much flavor this has! I'm kind of a "Best Foods" snob, and I will never be able to have it again with out wishing it was this mayo. I watched the episode I had DVR'd first and caught some things I didn't notice at first in the recipe. Like, only add half the lemon juice/vinager. It melds together much better that way. Your mayo won't break. Also, to drip the oil for the first 1/4 cup, then ok to pour in a light stream till half a cup gone. Then, add the rest of juice/vinager. The REASON you leave it out on the counter, is the acid in the lemon juice kills any salmonilla. If you chill it right away, it stops the germ killing process. RIGHT ON AB!!! Read more
recipe Mayonnaise
Shauna Sandy, UT 01-08-2010
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So easy... I will never buy mayonnaise again!
Rated: 5 stars out of 5

I've never even thought about making homemade mayonnaise before. Until today when I was making some chicken salad and... realized AFTER I got everything into the bowl that I was out of mayo. I remembered seeing this episode of Good Eats and went to the computer for the recipe. SO glad I did. I cannot believe how easy and delicious this was. I whisked this up by hand and I really don't believe it took me more than about a minute and a half from start to finish. Fantastic! Thanks, Alton!Read more
recipe Mayonnaise
abigale m, MO 01-05-2010
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mayo
Rated: 5 stars out of 5

I love this mayo! I tried it first for Thanksgiving day deviled eggs and it was delicious and so simple. Now I use it for... everything! I use canola oil and instead of sugar, I substitute honey. It tastes great. I have added chipotle peppers, roasted anaheim peppers, and cilantro to make a spicy version and I love using it for sandwiches.Read more
recipe Mayonnaise
Eric Oshkosh, WI 12-16-2009
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Good Mayo
Rated: 5 stars out of 5

You can actually combine all ingredients, and use an immersible stick blender if you have one. Blend just a bit at a time at... first, until the ingredients begin to blend and thicken, then you can speed up the process until the mayonnaise is thick.Read more
recipe Mayonnaise
null null, null 10-30-2009
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mayo
Rated: 5 stars out of 5

the taste was great and quite simple to make' Jim.... Livonia, mi.
recipe Mayonnaise
Michelle Frisco, TX 10-28-2009
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Very allergy friendly!
Rated: 5 stars out of 5

We follow the Feingold Program to control our son's ADHD. Along with various foods items he cannot have, I recently... eliminated soy from his diet, hence the reason for seeking out homemade mayo. I made this recipe with a couple of substitutions. I used canola oil because that's what I had in the house and Heinz white vinegar because we cannot eat grapes (white wine vinegar) and it turned out very well. Like everyone else, my arm is super tired right now! But it's a small price to pay for such a wonderful addition to our somewhat limited diet. Thanks so much Alton! You R O C K !Read more