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French Cuisine

Express Mayonnaise Sauce

Prep5 min
Total5 min
Yield16 portions
LevelBeginner
 
 
About This Recipe

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.

Scale This Recipe

Servings

Ingredients

Units
Yield: about 2 cups of Mayonnaise Sauce
  • 1 large whole egg
  • 2 large egg yolks
  • 3 tablespoons
  • 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.
  1. 1
    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 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!
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

A great sauce is built on reduction, not shortcuts — let it come down slowly and taste as you go; that's where the depth of flavor really develops. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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