Party Mayonnaise

Name: Party Mayonnaise
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 2 1/2 cups
Cuisine: american
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

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Mayo Clinic

Party Mayonnaise

0 Reviews

Level: Intermediate
Yield: 2 1/2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

218

Total Fat

24

Saturated Fat

3

Carbohydrates

0

Dietary Fiber

0

Sugar

0

Protein

0

Cholesterol

15

Sodium

69

Total: 5 min
Prep: 5 min

Level: Intermediate
Yield: 2 1/2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

218

Total Fat

24

Saturated Fat

3

Carbohydrates

0

Dietary Fiber

0

Sugar

0

Protein

0

Cholesterol

15

Sodium

69

Total: 5 min
Prep: 5 min

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.