📝 About This Recipe
Nothing compares to the luxurious, silken texture of a true French mayonnaise made from scratch. This golden emulsion is a masterclass in culinary chemistry, combining rich egg yolks with a sharp tang of Dijon and the brightness of fresh lemon. It is the essential foundation for countless sauces and the ultimate elevated condiment for the discerning palate.
🥗 Ingredients
The Emulsion Base
- 2 large Egg Yolks (strictly at room temperature)
- 1 tablespoon Dijon Mustard (traditional smooth style)
- 1 cup Neutral Oil (grapeseed, canola, or sunflower oil)
- 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 (for a sharp, crisp acidity)
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/8 teaspoon White Pepper (finely ground to maintain color)
- 1 teaspoon Cold Water (optional, to stabilize the emulsion)
- 1 pinch Cayenne Pepper (optional, for a hidden depth of heat)
👨🍳 Instructions
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1
Begin by ensuring all ingredients, especially the egg yolks, are at room temperature to ensure a stable emulsion.
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2
Place a damp kitchen towel in a ring on your counter and nestle a medium glass or stainless steel bowl inside it to keep the bowl steady while whisking.
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3
Add the 2 egg yolks and the Dijon mustard to the bowl. Whisk them together vigorously for about 30 seconds until the mixture is slightly pale and well-combined.
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4
Whisk in the white wine vinegar, sea salt, and white pepper. This helps dissolve the salt and begins to break down the proteins in the yolks.
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5
Combine the neutral oil and olive oil in a measuring cup with a spout for easy pouring.
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6
This is the critical stage: add the oil drop by drop into the egg mixture while whisking constantly. Do not rush; the first 2 tablespoons must be incorporated very slowly.
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7
Once the mixture begins to thicken and look creamy, you can begin adding the oil in a very thin, steady stream, whisking at a rhythmic, medium-fast pace.
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8
If the mayonnaise looks too thick or oily, whisk in the teaspoon of cold water to help thin it out and stabilize the bond.
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9
Continue adding the remaining oil until the sauce is thick enough to hold its shape on the whisk.
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10
Whisk in the fresh lemon juice at the very end to brighten the flavors and lighten the color to a pale cream.
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11
Taste the mayonnaise and adjust the seasoning with more salt or lemon juice if desired. Add the pinch of cayenne if you want a subtle back-of-the-throat warmth.
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12
Transfer the finished mayonnaise to a clean glass jar, cover tightly, and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Temperature is key; cold yolks will likely cause the emulsion to break. If the sauce '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, heavy taste. For a lighter texture, you can use a balloon whisk to incorporate more air during the process. Store in the refrigerator for up to 5 days, but never freeze as it will destroy the emulsion.
🍽️ Serving Suggestions
Serve alongside chilled jumbo shrimp for a classic Shrimp Cocktail. Use as a base for a luxurious Tartar Sauce with capers and cornichons. Slather onto toasted brioche for the ultimate heirloom tomato sandwich. Pair with hot, salty Belgian-style frites for a traditional European treat. Fold into a classic niçoise salad to bind the potatoes and beans.