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.
You can hardly end up making a mistake in this recipe and I will show you how, in the quick mayo recipe further down.
Mayonnaise is omnipresent in Europe!
I remember those kids in Switzerland living on a tube of commercial mayonnaise every day.
Can you imagine this? I changed their habits by making fresh mayo for them and they loved it.
Mayonnaise or Mayo as we know it better is one of those basic sauces which we frequently use at home.
I know some of you will say that mayonnaise in general, commercial and homemade, is completely unhealthy and fatty and yes you have a point but then consider something else…
How come French folks are mostly slim?
Most of them eat fresh homemade 80% fatty Mayo and lots of butter.
Homemade 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.
Homemade Mayonnaise VS tube Mayonnaise
Homemade 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 tastes always differently, maybe because they add preservatives however they last long in the tube.
Mayonnaise made from scratch needs to be consumed the same day.
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 remoulade and tartar sauce
How do YOU use homemade Mayo at home? With what do you serve fresh Mayo?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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French Mayonnaise Recipe
- 1 Tablespoon Dijon Mustard
- 1 Egg Yolk
- Juice of 1/2 a Lemon
- pinch Salt
- 8.5 ounces Oil neutral tasting
- pinch Black pepper
- 2 Tablespoon Chives optional, chopped
- Place into a small bowl the mustard, egg yolk and only half 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.
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