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Mayonnaise

The classic French emulsified sauce: an egg yolk whisked with mustard and vinegar, then thickened drop by drop with oil into a thick, glossy, pale condiment. Made by hand in a bowl, it takes only a few minutes and tastes nothing like the jarred version.

SidesVegetarianUnder 400 kcalUnder 20g carbsUnder 30 min
10 minMedium182 kcalper serving
Mayonnaise

Instructions

  1. Take the egg out of the fridge at least 30 minutes ahead: a cold yolk and cold oil are the usual cause of a split mayonnaise. Set a medium mixing bowl on a damp folded cloth so it cannot slide, leaving both hands free.
  2. Put 1 egg yolk in the bowl with 1 tsp of Dijon mustard, 1 tsp of white wine vinegar and 1 pinch of fine sea salt. Whisk for about 30 seconds with a balloon whisk until the mixture is smooth, slack and evenly pale.
  3. Begin adding the 100 ml of sunflower oil a few drops at a time, whisking hard and continuously. For the first tablespoon or so, let each addition disappear completely before adding more, this is where the emulsion is built and rushing it will split the sauce.

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Per serving

182kcal
7gprotein
2gcarbs
16gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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