Homemade mayonnaise is thicker, fresher and fuller in flavour than anything from a jar and is whisked in five minutes. The base for frites with mayo, huzarensalade and so much more.
Mayonnaise
Sauce mayonnaise
Mayonnaise
Sauce mayonnaise
Method
01
Base
Whisk the egg yolk with the mustard, the salt and half of the vinegar in a bowl set on a damp tea towel (which keeps the bowl in place).
02
Mount
Whisk in the oil first drop by drop, then in a thin stream, until you have a thick, glossy mayonnaise. If the oil goes in too fast, it will split; patience in the first minute is everything.
03
Season
Season with the rest of the vinegar, pepper and, if you like, extra salt.
Tips & notes
Split? Start in a clean bowl with a fresh yolk and a teaspoon of mustard, and whisk the split mixture into it drop by drop. Having all ingredients at room temperature is half the work. Keep the mayonnaise in the fridge and use it within 3 days; it contains raw egg and is not suitable for pregnant women, young children, the elderly or people with a weakened immune system.
Chef's tip
Mayonnaise is the mother of a whole family of cold sauces: change the flavouring and the name and character change with it, while the emulsion technique itself stays identical. Anyone who masters this technique masters tartare, cocktail sauce, aïoli and dozens of other sauces.
Variations
- Tartare sauce – With gherkin, capers and herbs.
- Rémoulade – With extra mustard and anchovies.
- Sauce verte – With puréed herbs for a bright green version.
Contains:
Eggs
Mustard
Sulphites
Serve with
- Frites
- Boiled egg
- Cold fish
- Crudités
- Croquettes
| Calories | 758 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 0 g |
| Fat | 85 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
