Alton Browns Mayonnaise Recipes

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PARTY MAYONNAISE



Party Mayonnaise image

Provided by Alton Brown

Categories     condiment

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 9

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

Steps:

  • 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.

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  • Put the safflower or corn oil and the chile oil into a squeeze bottle or measuring cup with a spout.
  • Combine the vinegar, lime juice, egg yolk, whole egg, salt, mustard, and sugar in the bowl of a food processor. Pulse 5 times. Turn the processor on and add both oils in a steady stream until incorporated, about 2 minutes. Store the mayonnaise in a large container with a lid. Refrigerate for up to a week.


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  • In a glass bowl, whisk together the egg yolk, salt, mustard, and sugar. Combine lemon juice and vinegar in a separate bowl, then put the oil in a plastic squeeze bottle.
  • Whisk half of the lemon juice mixture into the yolk mixture. On a nonskid pad, whisk briskly, adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, which means you've got an emulsion on your hands. Once you reach that point, you can relax your arm a little and increase the oil flow to a constant, but thin stream. Once half of the oil is in, add the rest of the lemon juice mixture.
  • Continue whisking until all of the oil is incorporated. Store in a large container with a lid. Leave at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.


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