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Michael Formichella's Basic Mayonnaise

This mayonnaise is a perfect condiment for crispy Belgian frites. This recipe was shared with us by chef Michael Formichella.

  • Yield: Makes 3 cups

Source: Martha Stewart Living Television


  • 3 large egg yolks
  • 2 tablespoons champagne vinegar
  • 2 tablespoons Dijon mustard
  • Juice of 1 lemon
  • 2 dashes Tabasco
  • Fine sea salt
  • 2 to 2 1/2 cups vegetable oil


  1. In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency.

Cook's Notes

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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