Party Mayonnaise
| Preheat: ° | Yield: 2 1/2 cups | |
| Prep: 0:05 | Wait: 0:00 | Cook: 0:00 |
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.
Notes
- 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.
- Leaving the mayonnaise out at room temperature will actually kill harmful bacteria. Don't skip this step!
- If your mayo happen to break, all is not lost. To fix a broken mayonnaise, whisk an egg yolk in a bowl until it is frothy. Slowly add the broken mayo to the egg yolk, whisking until incorporated.