Homemade mayonnaise is a must for simple, tasty recipes. In addition to being tastier than industrial versions, it contains only basic ingredients that are easily found in the kitchen. This creamy sauce enhances any dish, whether it's fries, sandwiches or seafood. Find out how to prepare it in just a few minutes.
1 egg yolk (at room temperature)
1 tablespoon Dijon mustard
250 ml vegetable oil (sunflower or canola)
1 tablespoon white vinegar or lemon juice
Salt and pepper to taste
Preparing the base :
In a bowl, whisk the egg yolk with the mustard until smooth.
Stir in oil:
Pour the oil in very thin thread while whisking constantly (or use an electric mixer). The mixture should begin to thicken gradually.
Seasoning :
Once all the oil has been incorporated and the mayonnaise is firm, add the vinegar or lemon juice. Add salt and pepper, taste and adjust to taste.
Keep :
Transfer to an airtight jar. Keep refrigerated for approx. 3 to 5 days.
Making your own mayonnaise is easier than you think, and the taste is incomparable. It's a perfect base that you can customize endlessly with herbs, garlic or spices. Once you've tried it, you'll never want to go back to the store-bought versions!
Sponsor
Advertising
Garlic mayonnaise : add a crushed garlic clove.
Light mayonnaise : use half oil and half plain yoghurt.
Zesty mayonnaise : add a few drops of Tabasco or Sriracha.
For greater food safety, use pasteurized eggs if you don't cook the mayonnaise.
Never miss a good recipe again
Advertising
MENU
revenue types
Copyright © 2025
1 egg yolk (at room temperature)
1 tablespoon Dijon mustard
250 ml vegetable oil (sunflower or canola)
1 tablespoon white vinegar or lemon juice
Salt and pepper to taste
Preparing the base :
In a bowl, whisk the egg yolk with the mustard until smooth.
Stir in oil:
Pour the oil in very thin thread while whisking constantly (or use an electric mixer). The mixture should begin to thicken gradually.
Seasoning :
Once all the oil has been incorporated and the mayonnaise is firm, add the vinegar or lemon juice. Add salt and pepper, taste and adjust to taste.
Keep :
Transfer to an airtight jar. Keep refrigerated for approx. 3 to 5 days.
