Mayonnaise

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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.

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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.

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Added dill and used it to make tuna sandwiches! Yummmm. And chickenfog, you make the incorrect assumption that everyone owns a food processor.

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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.

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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.

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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 faster...now 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!

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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 handswhile 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

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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.

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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.

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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!!