Mayonnaise Sauce Recipe

When making a mayonnaise sauce, remember that it is a cold emulsified sauce. Keep it cold to prevent bacteria growth and use a good whisk to create a stable emulsion or the sauce won’t thicken or even split.

Preparation Time: 5 minutes
Cooking Time: 0 minutes
Yield: 3/4 cup of Mayonnaise

Ingredients
1 egg yolk
2 tsp Dijon mustard
Salt and white pepper to taste
¾ cup light vegetable oil, sunflower or Canola oil
1 tbsp white wine vinegar or lemon juice

Important Food Safety Note: Mayonnaise is made of raw egg yolks and must be handled with care. To avoid serious food poisoning, it must be kept refrigerated. I highly recommend making just the quantity of Mayonnaise desired and make it just before needed. Discard any leftovers. Mayonnaise is not worth the risk of poisoning yourself and your family.

Making Mayonnaise: Mayonnaise can be made with an electric mixer, an electric blender, a food processor, or by hand with a whisk or a fork. Mayonnaise is made by slowly adding oil to egg yolks, while whisking vigorously to disperse the oil. The oil and yolks form the base of the emulsion. The lecithin from the yolks acts as the emulsifier that stabilizes it. Additionally, a bit of mustard is also added to sharpen its taste and further stabilize the emulsion.

Preparation Steps:

In a non-reactive bowl, whisk the yolks and mustard until the mixture whitens and season with salt pepper. Gradually add the oil, drop by drop, whisking constantly. The Mayonnaise will thicken while you are adding the oil. Whisk in vinegar or lemon juice and season to taste. You will obtain 3/4 cup of Mayonnaise with this recipe.