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Party Mayonnaise
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 1/2 cups
Mix up a large batch of homemade mayonnaise in less than 10 minutes with this fast and foolproof procedure. In 1905, a German immigrant named Richard Hellmann opened a deli in New York City. Sandwiches prepared there featured a mayonnaise made by Hellmann's wife. The gooey goodness became so popular that the couple decided to bottle and sell two different versions, one of which carried a blue ribbon on the bottle. A picture of that ribbon still appears on every jar of Hellmann's. Personal note: I admit that as much as I love homemade mayo, I do still buy it in jars and will continue to as long as Duke's Mayonnaise is made. This Carolina classic has plenty of vinegar in it, and that gives it the zing I crave. This recipe first appeared in Season 4 of Good Eats.
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Software
- 2 cups safflower or corn oil
- 2 tablespoons chile oil, or other flavored oil
- 2 tablespoons Champagne vinegar
- 2 tablespoons lime juice
- 1 large egg yolk
- 1 large egg
- 1 teaspoon fine salt
- 1 teaspoon dry mustard
- 1/4 teaspoon sugar
Specialized Hardware
Food processor
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 1/2 cups
Procedure
- Put the safflower or corn oil and the chile oil into a squeeze bottle or measuring cup with a spout.
- Combine the vinegar, lime juice, egg yolk, whole egg, salt, mustard, and sugar in the bowl of a food processor. Pulse 5 times. Turn the processor on and add both oils in a steady stream until incorporated, about 2 minutes. Store the mayonnaise in a large container with a lid. Refrigerate for up to a week.
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