Party Mayonnaise

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  • Level: Intermediate
  • Total: 5 min
  • Prep: 5 min
  • Yield: 2 1/2 cups
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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


  1. 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.
  3. 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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