Making french mayonnaise is easy!
I mean, it looks daunting but if you have a healthy wrist movement then you can whisk up a smooth sauce in ease.
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You can hardly end up making a mistake in this recipe, and I will show you how, in the quick mayo recipe further down.
TL;DR
Mayonnaise is omnipresent in Europe! I remember those kids in Switzerland living on a tube of commercial mayonnaise every day.
Can you imagine this?
Mayonnaise, or Mayo as we know it better, is one of those basic sauces which we frequently use at home.
Especially French Mayonnaise, the original, is a must-try during the hot summer months!
Mayonnaise variations
You can always change the basic french Mayonnaise recipe by adding other ingredients.
There are countless sauces that are based on homemade Mayonnaise. This includes the rémoulade and tartar sauce.
My favorite is mayonnaise with curry powder which is common in France and the Sriracha Mayo.
📖 Recipe
French Mayonnaise Recipe
Ingredients
- 1 Tablespoon Dijon Mustard
- 1 Egg Yolk
- Juice of ½ Lemon
- Pinch Salt
- 8.5 Ounces Oil neutral tasting
- Pinch Black Pepper Ground
Garnish
- 2 Tablespoon Chives optional, chopped
Instructions
- Place into a small bowl the mustard, egg yolk and only half the amount of the lemon juice. With a fork, whisk the ingredients together. (Yes, you can whisk with a fork too!)
- Continue to whisk with your wrist non-stop and start pouring in a constant amount of oil. The egg, mustard and oil will form an emulsion, so the sauce will get thicker while continuously pouring in the oil. Keep on whisking until you have added all the oil. The sauce should be thick now as seen in the picture.
- At this point you can also add chopped chives or other ingredients to make another sauce such as sauce tartar. We usually serve mayonnaise with boiled vegetables such as carrot and potato and boiled fish (exp. trout) Fresh homemade mayo should be consumed the same day.
Nutrition
Homemade Mayonnaise VS tube Mayonnaise
Homemade French mayo and commercially available mayo have barely anything in common.
Homemade Mayonnaise is made with fresh ingredients but can't be stored for too long.
Commercial Mayo just always tastes differently, maybe because they add preservatives, however they last long in the tube.
Mayonnaise made from scratch needs to be consumed the same day.
Serving
Homemade french mayonnaise is frequently served with fresh, boiled or poached vegetables and seafood.
I like this Mayonnaise with homemade Fish sticks or with grilled shrimp and fish.
