Recipe Mayonnaise

2 / 5 (1 reviews)
  • Mayonnaise
  • 5Servings
  • Preparation
  • Total
  • 283 kCal
    Per serving
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  • Category : Sauces
  • Sub-category : Cold Sauces
  • Difficulty : 1
  • See the original French version


Congratulations ! This is the good season to make this recipe!

Ingredients

Cookware

  • 1 bowl
  • 1 whisk (or electric mixer)


Preparation

  1. All ingredients must be at room temperature.

  2. Put the egg yolk in a bowl (the egg white will not be used, so you can keep it for another use). Add the mustard and mix together.

  3. The beginning of the recipe is a delicate process so make sure to pay careful attention to the steps: slowly pour a little oil (no more than one teaspoon) into the bowl and mix all the ingredients WELL by beating vigorously with a whisk (or by using an electric mixer or using 2 forks held together, if nothing else is available)
  4. Continue to gradually pour in oil, a little at a time, while still vigorously whisking.The mixture will start to thicken.
  5. Note: If the mixture does not thicken, you must add oil drop by drop and whisk well. You will be able to feel the mayonnaise starting to become firmer, then you can pour in the oil faster (the amount of oil depends on the eggs). Once the mixture starts to stick to your whisk, stop mixing.

  6. Add salt, pepper and 1 teaspoon of vinegar or lemon juice.

Final Thoughts...

  • Pour the oil in very small batches in the beginning, and more to the side of the bowl until you feel the mayonnaise start to thicken

    If the mayonnaise "breaks" or is too thin: you have to start again with mustard and a new egg yolk. Gradually add the "failed" mayonnaise and whisk well: pirate:

    One tip: for more convenience while whisking, put a towel under your bowl, which will make it move less: angel :

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About the author

La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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