Food Network: Mayonnaise

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Mayonnaise
Recipe courtesy Alton Brown

Ingredients
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Directions
In a glass bowl, whisk together egg yolk and dry
ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly

whisk half into the yolk mixture. Start whisking briskly, then start 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 (but just a little) and increase the oil flow to a
constant (albeit 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. Leave at room temperature
for 1 to 2 hours then 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.