Mayonnaise

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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.

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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.

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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.

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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!!!

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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.

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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!

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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

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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?

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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.

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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.