Authentic French mayonnaise, creamy and silky smooth, made in just minutes with the simplest ingredients. An indispensable classic that will elevate your dishes and sandwiches to new heights.
⏱️10 min
📊Easy
👥4 servings
🍽️Snack
quickbudget-friendlyvegetarian
Ingredients
1 pièceegg yolk
1 cuillère à caféDijon mustard
250 mlpeanut oil
1 cuillère à caféwhite vinegar
1 pincéesalt
1 pincéewhite pepper
Instructions
1PREPARING THE INGREDIENTS: Remove the egg yolk from the refrigerator 10 minutes before starting so it reaches room temperature, as this is key to a successful emulsion. Pour the mustard and egg yolk into a clean, dry bowl, being careful to avoid any egg white. Pour the oil into a measuring glass or squeeze bottle for well-controlled pouring.
2INITIAL EMULSIFICATION: Using a whisk or wooden spoon, begin vigorously mixing the egg yolk with the mustard for about 30 seconds. This step creates a stable base to receive the oil. Then pour the first 3-4 drops of oil in a thin stream while whisking energetically, without stopping the mixing.
3GRADUAL OIL ADDITION: Once the first drops are incorporated and the mixture begins to thicken, slightly increase the oil flow while continuing to whisk. Pour the oil very slowly and steadily—slower than you might think. The mayonnaise should thicken progressively and become increasingly smooth and glossy. If it becomes too thick, thin it with a few drops of vinegar or water.
4FINISHING AND SEASONING: When all the oil is incorporated and the mayonnaise has reached the desired consistency, add the white vinegar to bring brightness to the flavor. Season with salt and white pepper in small amounts, then taste and adjust if necessary. Whisk vigorously for a few more seconds to ensure everything is well combined.
5TROUBLESHOOTING IF BROKEN: If the mayonnaise breaks and becomes grainy, do not despair! Start with a fresh egg yolk in a clean bowl, mix it lightly, then pour the broken mayonnaise drop by drop while whisking vigorously. It will reform into a beautiful emulsion within minutes. Transfer to an airtight container and refrigerate for up to one week.