Ingredients
- *2 egg yolks
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- Kosher salt
- 1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)
Directions
Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.
*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.
* 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 45 reviews
By Judy in Nashville
springfield, tn
on May 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Thank you, Chef Anne! I will never buy mayonnaise again! This recipe is perfect just as it is. It's also easy, and fun to play with by adding herbs, seasonings, changing the vinegars....
By shelly.filips@g...
on April 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Didn't have enough red wine vinegar so used rice wine vinegar. Will NEVER go back to the soy-laden crap in the jar again. Have made this with a mild olive oil(cheaper than EVOO, canola and a mixture of olive and grapeseed and all have been fantastic. Thank you Anne- Love your shows!
By Icelandic Horse Mom
a, VA
on March 26, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty indeed! I used all olive oil, a delicate Australian kind. I realized that the red wine and mustard paired well with the tenderloin episode. If I were making it for eggs, chicken, etc I would use lemon juice and a milder vinegar. I used the immersion blender in a wide mouth pint jar. My blender started getting hot and I didn't want to pasteurize the eggs, but it was still soupy. I had very slowly dripped in half a cup of oil at this point. I said what the heck so I started pouring in the oil and amazingly it thickened up immediately. Right at the one cup mark. Then my pint jar maxed out with an additional one fourth cup, but I was happy with the thickness and taste. I had to add more salt and I can see how a pinch of sugar would cut the vinegar and mustard tang.
Read all 45 reviews