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Course: Sauces & Condiments
Keyword: Condiments, Dairy-Free, Eggs, Gluten-Free, Mayonnaise, Sauces


ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 cup
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  • 1 large egg yolk
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon white wine or Champagne vinegar
  • 1 cup safflower or corn oil
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 cup


  • In a glass bowl, whisk together the egg yolk, salt, mustard, and sugar. 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 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. Leave at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.
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