Mayonnaise

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.

Sauces and Dips

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Mayonnaise

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.

TypeCondiments

CuisineFrench

Ingredients

Batch½×1×2×

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• 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

Instructions

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

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.