Sauces and Dips

A cornerstone of French cold sauces, classic mayonnaise is a luxurious emulsion of egg yolks, oil, and acid. Its luscious texture and mild tang make it the perfect base for aioli, remoulade, and countless sandwich spreads.

Ingredients

• 2 egg yolks, at room temperature
• 1 tsp Dijon mustard
• 1 Tbsp white wine vinegar or lemon juice
• 1 cup neutral oil (e.g., grapeseed, sunflower)
• Salt & white pepper, to taste

Method

1. Whisk foundation: In a bowl, vigorously whisk together egg yolks, mustard, and vinegar until pale and slightly thickened.
2. Emulsify oil: Very slowly drizzle oil in a thin, steady stream while whisking constantly. Begin with drops, then thin stream as mixture thickens and emulsifies.
3. Adjust consistency: If too thick, whisk in a few drops of warm water. If too thin, continue adding oil.
4. Season: Stir in salt and pepper to taste. Chill for at least 30 min to allow flavors to meld.

Nutrition Facts (per Tbsp / ~15 g)

Servings: Makes ~1 cup (~16 Tbsp)

FAQs

• Why is my mayo runny?
  You likely added oil too quickly—start slower, whisk continuously, and use room‑temperature ingredients.
• Can I use olive oil?
  Yes, but strong‑flavored olive oil can impart bitterness; consider a lighter extra‑virgin or mix with neutral oil.

Substitutions

• Vegan: Replace yolks with aquafaba (chickpea liquid) and use plant‑based oil.
• Flavored: Fold in herbs, garlic, or sriracha for compound mayonnaise variations.
• Gluten‑free: Naturally gluten‑free—just ensure mustard is certified GF.