📝 About This Recipe
Discover the luxurious texture and bright, nuanced flavor of true French mayonnaise, a foundational pillar of the culinary arts born in the 18th century. Unlike its shelf-stable counterparts, this version balances the richness of golden egg yolks with the sharp tang of Dijon mustard and a delicate acidity from fresh lemon. It is an ethereal, ivory-colored cloud that elevates everything from a simple fritte to a sophisticated seafood platter.
🥗 Ingredients
The Emulsion Base
- 2 large Egg Yolks (must be at room temperature)
- 1 tablespoon Dijon Mustard (traditional French style for stability)
- 1 cup Neutral Oil (Grapeseed, Sunflower, or Canola)
- 1/4 cup Extra Virgin Olive Oil (for a subtle, fruity finish)
Acids and Seasoning
- 1 tablespoon Fresh Lemon Juice (strained of pulp and seeds)
- 1 teaspoon White Wine Vinegar (adds a sharp, clean snap)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/8 teaspoon White Pepper (finely ground to maintain the pale color)
- 1 teaspoon Cold Water (the secret for a lighter, more stable texture)
👨🍳 Instructions
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1
Begin by ensuring all ingredients, especially the egg yolks, are at room temperature; this is critical for the fats to bond correctly.
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2
Stabilize a medium-sized stainless steel or glass mixing bowl by placing it on a damp kitchen towel folded into a ring; this prevents the bowl from sliding while you whisk.
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3
Add the 2 egg yolks and the Dijon mustard to the bowl. Whisk them vigorously for about 1 minute until the mixture is slightly pale and well-combined.
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4
Whisk in the sea salt and white pepper. Adding the salt early helps the proteins in the egg yolks break down, making them more effective emulsifiers.
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5
Combine your neutral oil and olive oil in a measuring cup with a spout for easy pouring.
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6
Start the emulsion by adding the oil literally drop by drop. Whisk constantly and rapidly with your dominant hand while adding a single drop of oil at a time with the other.
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7
Continue this painstaking process for the first 1/4 cup of oil. The mixture should begin to thicken into a heavy, glossy paste.
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8
Once a stable base is established, you can begin adding the oil in a very thin, steady stream, no thicker than a piece of thread.
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9
If the oil begins to pool on the surface, stop pouring immediately and whisk vigorously until the oil is fully incorporated before adding more.
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10
Halfway through the oil, whisk in the white wine vinegar and half of the lemon juice. This will thin the mixture slightly and turn it a lighter shade of cream.
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11
Continue adding the remaining oil in a steady stream, whisking constantly until the sauce is thick enough to hold its shape on the whisk.
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12
Whisk in the teaspoon of cold water; this helps 'set' the emulsion and gives the mayonnaise a professional, silky sheen.
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13
Taste the mayonnaise and add the remaining lemon juice or more salt if needed to balance the richness of the oil.
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14
Transfer the finished mayonnaise to a clean glass jar and cover tightly. Let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always use room temperature eggs; cold yolks will resist emulsifying and cause the sauce to break. If your mayonnaise breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. Use a neutral oil for the bulk of the recipe; using 100% extra virgin olive oil can result in a bitter, overpowering flavor. Avoid using a whisk that is too small; a large balloon whisk incorporates more air for a lighter texture. Store in the refrigerator for up to 4 days, but never freeze, as this will destroy the emulsion.
🍽️ Serving Suggestions
Serve alongside chilled jumbo shrimp or a classic lobster roll for a decadent seafood treat. Use as a base for a gourmet Tartar sauce by adding minced capers, cornichons, and fresh dill. Slather onto thick slices of toasted sourdough for the ultimate heirloom tomato sandwich. Pair as a dip for Belgian-style twice-fried frites seasoned with fleur de sel. Fold into a classic Niçoise salad to bind the potatoes and green beans with rich flavor.