Mayonnaise is a trendy side dish that is consumed with each and every meal by adults and foodies. Even people have fun while making very weird combos with mayonnaise. It is a dip or a side dish that can never go wrong with any main and this is guaranteed. The stay time for it is quite long but worth it as you can enjoy it for 2-3 months without any effort just by keeping it in your fridge.
Do not over blend the mayo as it will cause overheating and the mixture will no longer stay together. Make sure oil is dissolved otherwise your mayonnaise will taste oily. Make it and enjoy your foodie life.
INGREDIENTS
- 2 tablespoons lemon juice
- 2 tablespoon White Vinegar
- 1 egg Yolk
- 1 Medium-sized whole egg
- 1 tablespoon fine grain salt
- 1 tablespoon dry mustard
- 1/4 tablespoon sugar
- 2 cups Safflower or corn oil
- 2-3 tablespoon Chile oil or olive oil
Steps to make Alton Brown Mayonnaise
- In a bowl of the food processor, first, you should add all the liquid and wet ingredients.
- Caution about the eggs is that do not mix the egg white and yolks and also use only refrigerated eggs.
- Also, add salt and mustard along with the sugar.
- Turn the processor on and pulse for 5-8 minutes. Add oil to the bowl at the same time.
- Pulse at high speed and then take it out. Let it stay as it is at room temperature for a few hours and then it’s time for it to get refrigerated.
- The mixture should be refrigerated for a week or more.
- Your homemade mayonnaise will be ready to serve after the refrigeration of a week.
FAQs?
Why my mayonnaise is too runny?
Your mayonnaise will be too runny if you do not blend it or pulse it enough to combine the oil and water together. Blend the ingredients by giving them enough time for better outcomes.
Why this homemade mayonnaise is yellow?
The actual mayonnaise is yellow so if your mayo is yellow then it’s not a big deal. It is yellow because of the mustard and egg yolks.
For how long can we keep this homemade mayo?
You can store the mayo in packets or tight containers for up to two months and can use it whenever and whichever dish you want to by taking it out of the refrigerator.
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Alton Brown Mayonnaise Recipe
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoon White Vinegar
- 1 egg Yolk
- 1 Medium-sized whole egg
- 1 tablespoon fine grain salt
- 1 tablespoon dry mustard
- 1/4 tablespoon sugar
- 2 cups Safflower or corn oil
- 2-3 tablespoon Chile oil or olive oil
Instructions
- In a bowl of the food processor, first, you should add all the liquid and wet ingredients.
- Caution about the eggs is that do not mix the egg white and yolks and also use only refrigerated eggs.
- Also, add salt and mustard along with the sugar.
- Turn the processor on and pulse for 5-8 minutes. Add oil to the bowl at the same time.
- Pulse at high speed and then take it out. Let it stay as it is at room temperature for a few hours and then it's time for it to get refrigerated.
- The mixture should be refrigerated for a week or more.
- Your homemade mayonnaise will be ready to serve after the refrigeration of a week.
