French Mayonnaise

Yes, but choose wisely. Sunflower or a light olive oil are classic neutral choices. Extra virgin olive oil can be overpowering and bitter. A blend (half sunflower, half light olive) is perfect. Avoid strong-tasting oils like unrefined walnut or sesame.

Yes, classic French mayonnaise uses raw egg yolks. Use very fresh eggs or pasteurized eggs if you’re concerned about safety. Room-temperature eggs help the emulsion form more easily.

Whisk the egg yolk and mustard thoroughly, then add oil very slowly at first, drop by drop. Once the mixture starts to thicken, you can add the oil in a thin stream. Keeping ingredients at room temperature also helps.

Don’t panic. This happens to everyone. Stop adding oil. Take a fresh egg yolk in a clean bowl. Whisk it, then very slowly drizzle in the split mixture, whisking constantly. It will re-emulsify. The lesson: always add the oil in a slow, thin stream, especially at the start.

Stored in a completely clean, airtight jar in the refrigerator, it will keep for 3-4 days. The high acidity (vinegar, lemon) helps preserve it. Always use a clean spoon. It does not contain the preservatives of shop-bought versions, so enjoy it fresh.

You can, but traditional French mayonnaise usually contains Dijon mustard. Mustard stabilizes the emulsion and adds flavor. Without it, your mayo may be less stable and slightly different in taste.

Once made, it’s a blank canvas. Stir in: chopped herbs (tarragon, chives, parsley), a clove of minced garlic (aïoli), a pinch of paprika or curry powder, a tablespoon of tomato purée, or finely chopped cornichons and capers.

Too thick: you may have added oil too quickly or over-whisked. Too thin: too little oil or adding it too fast. Adjust slowly while whisking for perfect homemade mayo every time.

Absolutely. It’s faster and can be more stable. Put the egg yolks, mustard, vinegar, salt, and pepper in the blender. Blend to combine. With the motor running, add the oil in a very slow, thin, steady stream through the feed tube until thick and emulsified.

French mayonnaise is a classic homemade condiment made from egg yolks, oil, and vinegar or lemon juice. Unlike store-bought versions, it’s rich, creamy, and made from scratch. It’s the perfect base for aioli, salads, or sandwiches.

You’ll need fresh egg yolks, Dijon mustard, neutral oil (like sunflower or grapeseed), lemon juice or white wine vinegar, and salt. Optional additions include white pepper, paprika, or fresh herbs for flavor variations.

Dijon mustard is the non-negotiable backbone. It provides flavour, acidity, and, crucially, lecithin—an emulsifier that makes the mayonnaise stable. Wholegrain mustard works for texture, but smooth Dijon is the classic, failsafe choice.

You can, but the result will be different. Yolks make a richer, thicker, more stable mayonnaise because they contain more fat and lecithin. Using a whole egg yields a lighter, slightly looser sauce. For the authentic French texture, stick to yolks.

This means the emulsion wasn’t perfect, and you’re tasting unincorporated oil. Ensure all ingredients are at room temperature before starting. The initial drizzle of oil must be drop-by-drop until the base emulsion is thick and stable. Only then can you add it a bit faster.