Food & Cooking Recipes Ingredients Egg Recipes Michael Formichella's Basic Mayonnaise Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 3 cups This mayonnaise is a perfect condiment for crispy Belgian frites. This recipe was shared with us by chef Michael Formichella. Ingredients 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 Directions 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. Cook's Notes Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week. Rate it Print