I can no longer find the whole Good Eats Egg Files Mayo episode on youtube anymore. The only one that is there ends at 20.02, and the recipe for food processor mayo starts around 23.00 or so. Yes, I know that by heart. So Alton and I can no longer make mayo together in my kitchen, and I must settle for his recipe written down, rather than listening to his dulcet tones as I make mayo from scratch.
Luckily, Food Network does still have the recipe here. I mostly follow it, although I do one batch with no flavored oil, and one batch with sesame oil.
Here’s my version:
Plain Mayo, Niki style
(Changes from Alton’s in Italic)
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 egg yolk
1 whole egg
1 teaspoon fine grain salt
1 teaspoon dry mustard
1/4 teaspoon sugar
2 cups safflower oil
When I make the sesame mayo, I use 2 cups minus 2 tablespoons of safflower, 2 tablespoons of regular sesame, and a teaspoon of hot sesame oil.
The mayo comes out creamy and delicious, without any weird preservatives or ingredients in it. I have not had a batch last long enough to go bad, either.
Apparently, permanent marker wipes right off of both glass and plastic. The labels lasted approximately 13 hours.