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.
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By evan.daigle_5575222
Heresville, AL
on June 28, 2008
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I wanted to try this recipe because the prospect of spicy mayonnaise appealed to me. I subbed white vinegar for white wine vinegar, because it was what I had. I used 2.5 tbsp of chili oil. The result had a satisfying burn to it, but the vinegar flavor was much stronger than I would like and the consistency was not what I would expect for mayonnaise. I like Alton's regular mayo recipe better, and would consider adding chili oil and lime to that, rather than use this recipe.
By nancyrgd_3659852
malvern, PA
on May 13, 2007
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First mayonnaise recipe I've found that is both really easy AND turns out correctly every time. Thank you Alton!
By mlanzer_672628
Napoleon, OH
on November 14, 2006
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Just made it again last night. It works great for flavored mayonaises just by adding some ingredients after it's made to give it a new flavor (ex. dill, tarragon, peppers, garlic
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