Mayonnaise Sauce

7 Reviews
83% would make this recipe again

Food historians can't agree on the origin of world's most famous sauce. It is generally said to have been created by the chef of the French admiral Plessis, duc de Richelieu in 1756, to celebrate the victory over the British at the port of Mahon (in the Balearic Islands, Spain), during the Seven Years War.

This recipe is incompatible with your food profile

Ingredients

1 eggs size large
1 tsp Dijon mustard 5 g
1/2 cup canola oil 125 mL
1/2 cup olive oil 125 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mixer or food processor will be very useful for this recipe.

If you prefer, you may use only one type of oil. I prefer to use 50% vegetable oil / 50 % olive oil to balance lightness versus taste.

Method

  1. If using a hand-held mixer, put the egg(s) and mustard in a deep, but fairly narrow flat-bottomed bowl. Put the oils in a container which can allow them to be slowly poured into the egg mixture. Begin to add the oil as you beat, using a blender, a little at a time, adding more oil as each bit is incorporated. When a thick emulsion forms, you can add the oil a little faster. The whole process takes 3 to 5 minutes.
  2. If using a food processor, add about ¼ cup of the oil to the egg(s) and mustard at the beginning. Turn the machine on. While it's running, add the remaining oil in a steady stream. Avoid running too fast and for too long.
  3. Add the lemon juice, then season with salt and pepper. If the mixture is thicker than you like, you may thin it with a little milk. If instead it is not thick enough, add just a little more oil. Serve.

Observations

If the mayonnaise separates: Simply start again with a new egg and a little mustard, then add the separated mayonnaise slowly, as you would do with the oil.

Mayonnaise can be kept for 7 days, covered, in the refrigerator.

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

7 Reviews (7 with rating only) 83% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Sauces & Dips | Halal | Kosher | Vegetarian | No Cook | French

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.