Homemade Mayonnaise (Anne Burrell)

This recipe is modified for many good reasons. I took the reviews of this recipe and modified it based on what other people had to say. This is an amazing version of mayo. The flavor is better than anything you will get in a jar. You can do so many things with the recipe adding and changing here and there based on your preferences. I suggest just using this as a suggestion and adding the things you love to your own mayo.

I will give you a tip and it’s a critical tip, take it from me because this was my third try at making this recipe. The first two were a flop. The key to making mayo is adding the oil extremely slow. When I say extremely slow I am meaning ¼ of a teaspoon at a time, then mix and add and mix and so on. If you add the oil too fast your mayo will not come together and you will have wasted time and ingredients. Be patient! You will need them. Once again go slowly with the oil it’s KEY!

  • 2 egg yolks
  • 1/8 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • Kosher salt
  • 1 cup vegetable oil
  • 1 tablespoon olive oil
  • 1 tablespoon sugar

  1. Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. 
  2. Season with salt, to taste. 
  3. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.

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