Preparation info
    • Difficulty


Appears in

By Michel Guérard

Published 1978

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Basic ingredients

  • 1 egg
  • 1 teaspoon dry mustard
  • salt
  • freshly-milled pe


  1. Separate the egg yolk from the white. Put the yolk into a bowl and add the mustard, salt and pepper – preferably white as it will not show up as black specks in the mayonnaise.
  2. Beat with a whisk or stir with a wooden spoon. When the ingredients are well blended, pour in the oil in a thin stream, stirring energetically and flexibly all the time. As the sauce thi