Mayonnaise
Preparation : 5 min
Cooking : 0 min
Total time : 35 min Rest : 30 min
1 tbsp mustard
1 pinch salt
1 pinch pepper
250 ml sunflower oil
1 egg yolk
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Have fun creating a variety of homemade mayonnaise. Find the recipes for other sauces such as tartar, aioli and cocktail on our app.
- 1 tbsp mustard
- 1 pinch salt
- 1 pinch pepper
- 1 egg yolk
- 250 ml sunflower oil
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
8 comments
I tried 3 times to make the mayo and followed the recipe exactly but had the same issue - it didn't emulsify. I used rice bran oil and wondered if this might have caused the problem?
Turns out very thick, how do you get it thinner and creamier? Also how long will it last in the fridge?
are you using olive oil it works best with veg/sunflower oil
Followed recipe and only substituted sunflower oil with vegetable oil. It did not emulsify and was way too runny. Watched online videos and transferred contents into spare empty jar, added separated egg whites and continued mixing with handheld blender. It immediately thickened and tastes amazingly fresh. So the key is as whole egg with whites.
I think I would add less mustard and try a bit of lemon juice. it might curdle, not sure, but am happy to experiment.
I tried it and it was like water and then I tried it with vinegar and it worked beautifully
Works perfectly! I added a tablespoon of white vinegar and instead of pepper, added Cayenne pepper and it tastes amazing. The key is temperature. Please make sure you leave egg and mustard out of the fridge for a while to get them to room temperature.
Followed instructions adding oil extremely slowly but mayonnaise didn't emulsify