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French

Mayonnaise

Contains egg (no meat or fish)

Sauce mayonnaise

Egg yolk, mustard and a little vinegar whisked with oil, added drop by drop at first, into a thick, glossy, spoonable emulsion. The cold mother sauce behind tartare, rémoulade, aïoli and countless sandwiches.

Mayonnaise is a French sauce, ready in about 12 minutes and made with egg yolk and neutral vegetable oil. It serves 15 and is rated intermediate to cook.

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Prep
12 min
Cook
0 min
Total
12 min
Serves
15
Level
Intermediate
Calories
143

Ingredients

15 servings (about 20 g)

Equipment

Method

  1. Step 1

    Take the eggs and oil out of the fridge 30 minutes ahead — cold ingredients are the main reason mayonnaise fails. Separate the yolks; keep the whites for another use. Steady the bowl on a damp cloth so you have both hands free.

  2. Step 2

    Whisk (opens in a new tab) the yolks with the mustard, salt and half the vinegar for 30 seconds until slightly paler and smooth.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Pour the oil into a jug. Whisking constantly, add the oil literally a few drops at a time for the first 50 ml, whisking each addition in fully. The mixture will thicken and turn pale and opaque. That means the emulsion has formed.

  4. Step 4

    Now add the remaining oil in a thin, steady stream, whisking all the time. When it becomes very thick and stiff, whisk (opens in a new tab) in the rest of the vinegar to loosen it, then continue with the oil.

  5. Step 5

    Adjust the consistency with a teaspoon or two of cold water: it should hold soft peaks and keep its shape on a spoon. Taste and add pepper, salt or a few drops more acid.

    Cream being whipped to soft peaks
    How it looks · Photo: Katerina Holmes on Pexels

About this dish

Origin
France · Origin disputedFirmly French by the early 19th century (Carême's 'magnonnaise'). The popular story that it was created after the 1756 siege of Mahón in Menorca is unproven, and its name has several competing etymologies.Also popular in Spain, United States, United Kingdom, Japan, BelgiumMore food from France
Dish
Lunch · Dinner · Snack · Sauces · Condiments, chutneys & relishes
Cooking method
Whipped, No-cook
Taste
creamy, rich, tangy, mild
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Egg yolk · Prepared mustard · Wine vinegar
Techniques
Emulsification

Allergens

  • Contains: Eggsfrom egg yolk
  • Contains: Mustardfrom prepared mustard
  • May contain: Sulphitesfrom prepared mustard, wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

143 kcal per serving

Calculated

1 serving ≈ 21 g · recipe makes 15

Where the energy comes from

  • Protein 1%
  • Carbohydrate 0%
  • Fat 99%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy143 kcal694 kcal
Protein0.4 g1.9 g
Carbohydrate0.1 g0.6 g
Net carbohydrate0.1 g0.5 g
Sugars0 g0.1 g
Added sugars0 g0 g
Fibre0 g0.1 g
Fat16 g77.2 g
Saturated fat1.3 g6.5 g
Trans fat——
Cholesterol25 mg119 mg
Sodium86 mg416 mg
Salt equivalent0.2 g1 g
Vitamins & minerals per serving
Potassium
4 mg
Calcium
4 mg
Iron
0.1 mg
Magnesium
0 mg
Vitamin A (RAE)
9 µg
Vitamin C
0 mg
Vitamin D
0.1 µg
Vitamin B12
0 µg
Folate (DFE)
3 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: white pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • If it splits or never thickens, put a fresh yolk (or 1 tsp mustard with 1 tsp water) in a clean bowl and whisk the broken mixture into it drop by drop. It will re-emulsify.
  • Stick-blender method: put a whole egg, mustard, acid and salt in a tall narrow jar, pour all the oil on top, set the blender on the bottom and switch on, slowly drawing it up as the mayonnaise forms. It takes about 20 seconds.

Common mistakes

  • Adding oil too quickly at the start, before the emulsion forms.
  • Using fridge-cold yolks or oil.
  • Using only strong extra-virgin olive oil, which turns bitter and harsh when whisked hard.

Serve with

  • Frites, fish and chips, potato salad and egg sandwiches.
  • The base of tartare sauce, rémoulade, Marie Rose sauce and blue cheese dressing.
  • Spread in a classic beef burger or a smørrebrød with egg and shrimp.

Food safety

  • Contains raw egg yolk. Use pasteurised eggs for pregnant people, babies, young children, older adults and anyone with a weakened immune system; keep refrigerated and use within the stated time.
  • Keep homemade mayonnaise and anything made with it chilled; do not leave it out for more than 2 hours.

Storage

  • Refrigerate in a covered jar for up to 4 days (homemade raw-yolk mayonnaise keeps far less well than shop-bought).

Variations

  • Whole-egg blender mayonnaise: Uses the whole egg for a lighter, looser sauce made in seconds with a stick blender.
  • Japanese-style mayonnaise (Japan): Yolks only, rice vinegar, a little sugar and MSG or dashi powder for a richer, tangier, umami flavour.
  • Belgian frites mayonnaise (Belgium): Made thicker and more mustardy, served in generous dollops with double-fried chips.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Egg yolk, at room temperature (about 35 g)2 piece · 34 g
Used in steps 1, 2

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

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