Party mayonnaise

  • Preparation Time5 mins
  • DifficultyMedium
2 tbsp. white wine vinegar
2 tbsp. lime juice
1 egg yolk*
1 whole egg*
1 tsp. fine grain salt
1 tsp. dry mustard
1/4 tsp. sugar
Scant 500ml safflower or corn oil
2 to 3 tbsp. chilli oil
1) 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.


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.

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