Mayonnaise
17 min · 17 min active · makes ~375 ml · Medium · French
Mayonnaise
Classic homemade mayonnaise: thick, creamy, and glossy, sharpened by white wine vinegar and lemon juice, with a gentle heat from Dijon mustard. It is a smooth, richly emulsified condiment that holds its body well and has a clean, balanced flavour.
TOTAL TIME
17 min
ACTIVE TIME
17 min
QUANTITY
~375 ml
DIFFICULTY
Medium
CUISINE
French
Who’s eating
A
Ingredients0/7
Tools0/5
Ingredients0/7 gathered · 4 servings
at room temperature2piece
1tsp
1tbsp
0.25tsp
1pinch
at room temperature312.5ml
1tsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 2piece | at room temperature | — | ||
| 2 | 1tsp | — | — | ||
| 3 | 1tbsp | — | — | ||
| 4 | 0.25tsp | — | — | ||
| 5 | 1pinch | — | — | ||
| 6 | 312.5ml | at room temperature | — | ||
| 7 | 1tsp | — | — |
Tools6 items
Serveware1 item
Hygiene
Wash your hands after the raw egg yolks.
Procedure16 steps
1 of 16
Add the 2 egg yolks
Egg yolks · 2 piece
⏱ 15s
ResultEgg yolks2 of 16
Wash your hands with soap — you've been handling raw egg yolks
⏱ 30s
3 of 16
Add dijon mustard
Dijon mustard · 1 tsp
⏱ 10s
ResultEgg yolks and Dijon mustard4 of 16
Add the white wine vinegar, fine salt and white pepper to the mixing bowl
White wine vinegar · 1 tbspFine salt · 0.25 tspWhite pepper · 1 pinch
⏱ 30s
ResultEmulsion base5 of 16
Whisk the seasoned emulsion base
Look for
until pale and well combined
⏱ 1 min
ResultEmulsifying mixture7 of 16
Whisk the emulsifying mixture and neutral oil
Look for
until roughly a quarter is incorporated and the mixture looks thick and glossy — drop by drop until emulsion begins
⏱ 3 min
ResultEmulsified mayonnaise8 of 16
Whisk the neutral oil and emulsified mayonnaise
Look for
until fully incorporated and the mayonnaise is thick and creamy — thin, steady stream
⏱ 3 min
ResultEmulsified mayonnaise9 of 16
Whisk the neutral oil and emulsified mayonnaise
incorporate final oil
⏱ 30s
ResultFinished mayonnaise10 of 16
Add lemon juice
Lemon juice · 1 tsp
⏱ 20s
ResultFinished mayonnaise11 of 16
Taste the finished mayonnaise
adjust seasoning if needed
⏱ 30s
ResultFinished mayonnaise12 of 16
Transfer the finished mayonnaise from the mixing bowl into the jar
⏱ 30s
ResultFinished mayonnaise13 of 16
Cover the finished mayonnaise with the lid
⏱ 10s
ResultCovered mayonnaise14 of 16
Chill the covered mayonnaise
use within 3 days
Total Time17 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | Add the 2 egg yolks⏱ 15sResultEgg yolks | |
| 2 | — | — | Wash your hands with soap — you've been handling raw egg yolks⏱ 30s |
| 3 | 1 tsp | Add dijon mustard⏱ 10sResultEgg yolks and Dijon mustard | |
| 4 | 1 tbsp | Add the white wine vinegar, fine salt and white pepper to the mixing bowl⏱ 30sResultEmulsion base | |
| 0.25 tsp | |||
| 1 pinch | |||
| 5 | — | Whisk the seasoned emulsion baseLook foruntil pale and well combined⏱ 1 minResultEmulsifying mixture | |
| 6 | 312.5 ml | Add the neutral oil to the jug⏱ 20sResultNeutral oilused in step 10 | |
| 7 | Neutral oil62.5 mlstep 8 | Whisk the emulsifying mixture and neutral oilLook foruntil roughly a quarter is incorporated and the mixture looks thick and glossy — drop by drop until emulsion begins⏱ 3 minResultEmulsified mayonnaise | |
| 8 | Neutral oil250 mlstep 8 | Whisk the neutral oil and emulsified mayonnaiseLook foruntil fully incorporated and the mayonnaise is thick and creamy — thin, steady stream⏱ 3 minResultEmulsified mayonnaise | |
| 9 | Neutral oilremainingstep 8 | Whisk the neutral oil and emulsified mayonnaise → incorporate final oil⏱ 30sResultFinished mayonnaise | |
| 10 | 1 tsp | Add lemon juice⏱ 20sResultFinished mayonnaise | |
| 11 | — | Taste the finished mayonnaise → adjust seasoning if needed⏱ 30sResultFinished mayonnaise | |
| 12 | Finished mayonnaisestep 13 | Transfer the finished mayonnaise from the mixing bowl into the jar⏱ 30sResultFinished mayonnaise | |
| 13 | — | Cover the finished mayonnaise with the lid⏱ 10sResultCovered mayonnaise | |
| 14 | — | Chill the covered mayonnaise → use within 3 daysResultMayonnaise | |
| Total Time | 17 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 666kcal | |
| 2g | |
| 75g | |
| 0.9g | |
| 0.4g | |
| 0.1g | |
| 196mg |
Ingredients0/7
Tools0/5
french · Recipe
Mayonnaise
Classic homemade mayonnaise: thick, creamy, and glossy, sharpened by white wine vinegar and lemon juice, with a gentle heat from Dijon mustard. It is a smooth, richly emulsified condiment that holds its body well and has a clean, balanced flavour.
HygieneWash your hands after the raw egg yolks.
Serves4
Total17 min
LevelMedium
Ingredients
- Egg yolks, at room temperature2 piece
- Dijon mustard1 tsp
- White wine vinegar1 tbsp
- Fine salt0.25 tsp
- White pepper1 pinch
- Neutral oil, at room temperature312.5 ml
- Lemon juice1 tsp
Tools
Mixing bowlSpoonJugWhiskRefrigeratorLid
Method
1
Add the 2 egg yolks
15sMixing bowlEgg yolks · 2 piece
2
Add dijon mustard
10sMixing bowlDijon mustard · 1 tsp
3
Add the white wine vinegar, fine salt and white pepper to the mixing bowl
30sMixing bowlWhite wine vinegar · 1 tbspFine salt · 0.25 tspWhite pepper · 1 pinch
4
Whisk the seasoned emulsion baseLook foruntil pale and well combined
1 minWhisk
5
Add the neutral oil to the jug
Result · Neutral oil · used in step 10
20sJugNeutral oil · 312.5 ml
6
Whisk the emulsifying mixture and neutral oilLook foruntil roughly a quarter is incorporated and the mixture looks thick and glossy — drop by drop until emulsion begins
3 minWhiskNeutral oil · step 8 · 62.5 ml
7
Whisk the neutral oil and emulsified mayonnaiseLook foruntil fully incorporated and the mayonnaise is thick and creamy — thin, steady stream
3 minWhiskNeutral oil · step 8 · 250 ml
8
Whisk the neutral oil and emulsified mayonnaise → incorporate final oil
30sWhiskNeutral oil · step 8 · remaining
9
Add lemon juice
20sMixing bowlLemon juice · 1 tsp
10
Taste the finished mayonnaise → adjust seasoning if needed
30sSpoon
11
Transfer the finished mayonnaise from the mixing bowl into the jar
30sSpoonFinished mayonnaise · step 13
12
Cover the finished mayonnaise with the lid
10sLid
13
Chill the covered mayonnaise → use within 3 days
Result · Mayonnaise
Refrigerator
Printed 3 September 2026