Making Mayonnaise

Name: Making Mayonnaise
Yield: Makes 1½ cups/375 ml mayonnaise
Cuisine: France
Ingredients: 1 ¼ cups/300 ml peanut or olive oil; 2 tbsp white wine vinegar or 1 tbsp lemon juice (more if needed); 1 tsp Dijon mustard (optional); 2 egg yolks; salt and white pepper

Preparation info

Makes
1½ cups
mayonnaise

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Seasoning for mayonnaise is determined by the type of oil and vinegar or lemon juice used. Mustard helps the emulsion.

Ingredients

2 egg yolks
salt and white pepper
2 tbsp white wine vinegar or

Europe
France
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

In a small bowl, beat the egg yolks until thick with a little salt, pepper, half the vinegar or lemon juice, and mustard if using. Note This will take a minute (or just under); all ingredients should be at room temperature. It helps to set the bowl on a cloth so that it does not move while you are whisking.