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Mayonnaise - step-by-step technique Recipe
Mayonnaise - step-by-step technique
Michel Roux, The Waterside Inn, Royaume-Uni
Michel Roux, The Waterside Inn, Royaume-Uni
Total time: less than 15 minutes
Difficulty: Average
Chef's Note

Mayonnaise forms the basis for numerous other sauces. It is also delicious served just as it is with cold poached or roast chicken, cold crab, lobster and langoustines, or poached fish such as salmon, hake and cod; the list is endless.

What can you do with mayonnaise?
See Tartare Sauce

For 4 people

- 2 egg yolks
- 1 Tbsp strong Dijon mustard
- 250 ml groundnut oil
- 1 Tbsp white wine vinegar, warmed or 1 Tbsp cold lemon juice
- salt and freshly ground pepper


Step 1
Mayonnaise - step-by-step technique 1

Lay a tea towel on the work surface and stand a mixing or salad bowl on the towel.

In the bowl, combine the egg yolks, mustard and a little salt and pepper.

Step 2
Mayonnaise - step-by-step technique 2

Mix with a whisk.

Step 3
Mayonnaise - step-by-step technique 3

Pour in the oil in a thin, steady stream, whisking continuously.

Step 4
Mayonnaise - step-by-step technique 4

When it is all incorporated, whisk more vigorously for 30 seconds to make a thick, glossy mayonnaise, then add the hot vinegar or cold lemon juice.

Adjust the seasoning with salt and pepper.

Mayonnaise - step-by-step technique 5

If you prefer, you can replace some of the groundnut oil with olive oil, but do not use more than one-quarter, as olive oil has a very pronounced flavour.

For a creamier mayonnaise, mix in 2 tablespoons double cream after adding the warm vinegar or cold lemon juice.

Mayonnaise - step-by-step technique 6

The mayonnaise can be kept at room temperature, covered with cling film, until ready to use.

However, it is not wise to keep it for more than a few hours unless you use pasteurized eggs.

Don't serve mayonnaise in a silver sauce dish: it will oxidize quickly and turn it black.

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