Party Mayonnaise

Total Time:
5 min
Prep:
5 min

Yield:
2 1/2 cups
Level:
Intermediate

CATEGORIES
Ingredients
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lime juice
  • 1 egg yolk*
  • 1 whole egg*
  • 1 teaspoon fine grain salt
  • 1 teaspoon dry mustard
  • 1/4 teaspoon sugar
  • Scant 2 cups safflower or corn oil (2 cups minus 2 to 3 tablespoons
  • 2 to 3 tablespoons chile oil
Directions

Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. 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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Teriyaki Chicken Party Sub

    Recipe courtesy of Jeff Mauro