Alton Brown'S Mayonnaise – a delicious recipe with egg yolk, salt, dry mustard, sugar, fresh squeezed lemon juice, white wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
FYI... Letting it sit out for an hour or two allows the acid in the vinegar & lemon juice to kill any bacteria from using the raw egg yolk.
283
kcal
Calories
3
g
Fat
62
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 egg yolk*, 1/2 teaspoon fine salt, 1/2 teaspoon dry mustard, 2 pinches sugar, and more.
Yes, Alton Brown'S Mayonnaise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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