Ingredients
- 1 egg
- White wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 cup peanut oil
- Kosher salt and freshly ground black pepper
Directions
Poach the egg in vinegar water for 2 to 3 minutes.
Place the egg in a blender with the mustard and red wine vinegar and blend with the peanut oil. Add the seasonings at the end.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By OranginaAnna
New York, NY
on June 26, 2012
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This mayonnaise use delightfully light and airy. I think it turned out runny for the previous reviewer because he didn't blend long enough. You need to whip air into it and emulsify the oil to make it into mayonnaise. It's easiest to control in a stand mixer, or if you pour it into a bowl when blended and whisk by hand until you reach your ideal consistency. I also like to experiment with different oils and seasonings.
By drlynn_7423830
Everett, WA
on October 08, 2011
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It came out more runny than a salad dressing.
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