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.

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.

Remarks

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

Members' Reviews

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

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.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.