Party Mayonnaise

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I used Lemon Balsamic vinegar in addition to lemon juice to make a really cool version for Lemon Pepper chicken salad... the ratio's of egg to oil are really key... tried to make it from memory... got it wrong... ended up with a mess... I has able to save it... but this is on a post it on my fridge until I memorize it... no more store supplied preservative / sugar heavy mayo for us this summer!

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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.

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First mayonnaise recipe I've found that is both really easy AND turns out correctly every time. Thank you Alton!

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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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Made this and used it on a roast beef and cheddar sandwich...that steer danced in his grave...great dip base too

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I just recently made this when I ran out of mayo for potato salad. I used more lemon juice and white vinegar instead of white wine vinegar. It was really good, super easy and better than store bought mayonnaise.

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This one has yet to let me down. You can even make all sorts of flavored mayos with this one - like adding garlic for an aioli, or basil leaves for a great dipping sauce. I also like to replace 1 T. of the vinegar with something flavorful, like tarragon vinegar.

Be creative! Just be careful adding additional liquids unless you are replacing some of that called for in the original recipe. Otherwise, you can add all the dry ingredients or vegetation you want.

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Easy to make mayonnaise with a spicy kick. It's pretty easy to adjust the chile oil and mustard to preferred heat. First time I made this, I fixed hamburgers twice a week for a month just to have something to put the mayonnaise on. Biggest problem is stopping myself from just sitting down with a spoon and eating it plain.

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I use it for my crowd pleasing tartar sauce and of course on it's own.

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I have recently taken over cooking for my wife as she is the one with a job. She commented that this was better mayo than she made. On my first try. Thanks Alton I never miss a show.