How to make a homemade mayo worth eating

This is the Alton Brown recipe for mayo, tweaked to make it easier and taste much much better.

Ingredients
2 egg yolks
1 teaspoon fine salt
1 teaspoon dry mustard
1/2 teaspoon sugar
4 tablespoons fresh squeezed lemon juice
2 tablespoon white wine vinegar
2 cups of oil, safflower or corn
1/4 teaspoon of cajun seasoning
1/4 teaspoon of garlic powder
1 teaspoon of curry powder or Moroccan seasoning


Here's where we differ in method, he wants a whisk, I vote for a mixer on low.

In a bowl, mix together egg yolks and dry ingredients until they lighten and fluff slightly.

Combine lemon juice and vinegar in a separate bowl then slowly and thoroughly mix half into the yolk mixture.

Then slowly, very slowly, add the oil while mixing on low. It will fluff if you do it right. Once it fluffs and you have an emulsion, you can add half of the oil. Just make sure you don't add the oil fast enough to pool.

When half of the oil has been added, you can slowly add the rest of the vinegar and juice.

Keep mixing until your mix returns to a fluff. About 1 minute.

Finally, add the rest of the oil, slowly. As long as you don't let it pool, your emulsion won't break.

Once everything is incorporated, taste it. If your oil was funky, it may have an oily taste. A little more acid will cut it. You may also prefer a little more salt, but the flavors will intensify a bit.

Now seal it in a container and let sit at room temp for six hours.


Yes, alton brown says wait only two hours. Yes, there are raw egg yolks in there.

But there is enough acid to "cook" them 10x over. Any bacteria should have trouble doing anything. And the "curry" powder or Moroccan seasoning is also anti microbial.

After the rest, refrigerate for at least an hour before eating.



The "curry" mayo makes one awesome batch of tuna salad. Also goes great as a base for a grilled burger.



I should add, I absolutely hate mayo.... And this isn't bad.