Express Mayonnaise Sauce
Mayonnaise is a cold emulsifying sauce. First invented in 1756, this recipe is adapted to the 21st century. With this recipe you will never fail a mayonnaise again; this mayonnaise is made in 3 minutes in a food processor. A list of 7 aromatized mayonnaises is also included.
Servings: 16
Calories: 170kcal
Ingredients
Yield: about 2 cups of Mayonnaise Sauce
- 1 large whole egg
- 2 large egg yolks
- 3 tablespoons Dijon mustard
- Salt and white pepper, to taste
- 1.25 cups sunflower oil, or other vegetable oil
- 2 tablespoons red wine vinegar
Instructions
Food safety: Because this cold sauce is made of raw eggs the mayonnaise must be keep refrigerated and consumed in the 4 hours after preparation.
- In a bowl of a food processor put the eggs, the Dijon mustard and salt, and pepper. Process until it becomes a smooth cream. Without stopping the machine, add the vegetable oil slowly using the funnel located on the top of the lid. The mayonnaise will become thicker; stop the engine. Taste and adjust seasoning with salt and pepper. Add the vinegar, then process again for a couple of seconds until the mayonnaise is smooth. Enjoy!
Video
Notes
Hints and tips: The following is a list of different aromatized mayonnaises to make crazy and delicious mayos!
- Chili Mayonnaise: Delicious with all barbecued foods! Add 2 teaspoons of chili paste to 1 recipe portion of traditional mayonnaise. For a milder flavor, add only 1 teaspoon.
- Sundried Tomato Mayonnaise: Sundried tomatoes are the perfect compliment for goat cheese, mushrooms or your favorite pasta dish. Mix 1 tablespoon of sundried tomato paste with 1 recipe portion of mayonnaise.
- Basil Mayonnaise: Delicious with all your summer dishes! Combine 1 tablespoon of basil puree, and 4 chopped basil leaves with 1 recipe portion of mayonnaise. Add salt & pepper to taste.
- Horseradish Mayonnaise: Great with leftover roast beef! Combine 2 tablespoons of horseradish with 1 recipe portion of traditional mayonnaise. For a milder flavor, add only 1 tablespoon.
- Beet Mayonnaise: Rich in color, this mayonnaise provides the perfect contrast for white meats or fish. Process 1 small beet in a juicer (very small, only 50 grams!) and add the juice to a thick mayonnaise. Season with salt and pepper to taste.
- Asparagus Mayonnaise: Very delicate flavor, ideal with smoked salmon or other fish. Combine 3 ounces of cooked and finely chopped asparagus tips. I do not like to use the stems for this recipe, because of the fibers.
- Indian Mayonnaise: Good with almost anything! Potatoes, meat, fish, dips, etc. To 1 mayonnaise recipe, add 2 teaspoons of curry powder, a pinch of cumin, and a pinch of fennel powder.
Tips for Making Perfect Express Mayonnaise Sauce
- Use Fresh Eggs
Always use fresh eggs for the best flavor and texture in your mayonnaise. Fresh eggs help create a smoother and creamier consistency. - Add Oil Slowly
Add the oil gradually to the egg mixture while the food processor is running. Pouring it too quickly can cause the mayonnaise to separate. - Ensure Room Temperature Ingredients
For better emulsification, ensure that the eggs and mustard are at room temperature before beginning. Cold ingredients can prevent the mayo from coming together properly. - Adjust Consistency
If the mayonnaise is too thick, add a teaspoon of warm water to thin it out. If it’s too thin, add a bit more oil gradually until you reach the desired consistency. - Season to Taste
After making the mayo, taste it and adjust the seasoning with salt, pepper, or vinegar to balance the flavors. - Try Flavor Variations
Customize your mayo with flavor variations like garlic, basil, chili paste, or sun-dried tomatoes. Check out the recipe for suggestions on making exciting flavored mayos! - Keep it Fresh
Homemade mayonnaise contains raw eggs, so consume it within 4 hours and store it in the fridge to keep it fresh. - Use a High-Powered Food Processor
A good food processor makes the emulsification process smoother and quicker, helping you achieve that perfect creamy texture. - Choose a Mild Oil
For the best taste, use sunflower or vegetable oil, as they have a neutral flavor. Olive oil, though flavorful, may change the taste of the mayo slightly. - Troubleshoot Separations
If your mayonnaise separates, it’s usually because the oil was added too fast or the mixture wasn’t processed long enough. Try adding another egg yolk and processing it again to fix the issue.
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