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Home-made mayonnaise Recipe

Ingredients for people

  • Egg yolk(s) : 1 whole
  • Maille Dijon mustard : 1 Tsp
  • Lemon(s) : 1 whole
  • Sunflower oil : 500 ml
  • Maldon salt : 6 pinch(es)
  • Fine ground white pepper : 3 pinch(es)
  • Egg yolk(s) : 1 whole
  • Maille Dijon mustard : 1 Tsp
  • Lemon(s) : 1 whole
  • Sunflower oil : 500 ml
  • Maldon salt : 6 pinch(es)
  • Fine ground white pepper : 3 pinch(es)
Method
  • 1

    Make sure that all your ingredients are at room temperature before starting.

    Juice the lemon.

    Place the egg yolk, Dijon mustard, salt, pepper and lemon juice in a mixing bowl, and whisk together until smooth.

    While continuously whisking, slowly drizzle in the sunflower oil.

    If the mayonnaise is too thin, add more oil.

    Should the mayonnaise split (look curdled), do not throw it away. You can rescue a split mayonnaise, by placing a teaspoon of mustard in a clean mixing bowl, whisking it vigorously while drizzling in the split sauce.

    If it is too thick, you can add more lemon juice or vinegar if the mayonnaise also lacks acidity, or you can add some water if it is tart enough.

    Adjust the seasoning if necessary.

    The mayonnaise will keep in the refrigerator for about three days.

  • 2

    Make sure that all your ingredients are at room temperature before starting.

    Juice the lemon.

    Place the egg yolk, Dijon mustard, salt, pepper and lemon juice in a mixing bowl, and whisk together until smooth.

    While continuously whisking, slowly drizzle in the sunflower oil.

    If the mayonnaise is too thin, add more oil.

    Should the mayonnaise split (look curdled), do not throw it away. You can rescue a split mayonnaise, by placing a teaspoon of mustard in a clean mixing bowl, whisking it vigorously while drizzling in the split sauce.

    If it is too thick, you can add more lemon juice or vinegar if the mayonnaise also lacks acidity, or you can add some water if it is tart enough.

    Adjust the seasoning if necessary.

    The mayonnaise will keep in the refrigerator for about three days.

Chef's tip

«The volume of oil in home-made mayonnaise can be reduced by whisking the sauce in a blender or with an electric mixer. However, the risks of splitting are a little higher.»

Mayonnaise in a jar is one of the most commonly purchased items, however, it is actually not that difficult to make, and it tastes so much better when home-made!

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  • Preparation  10mins
  • Cooking time  0h
  • Rest time  0h

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