Mayonnaise Maison
French Mayonnaise Recipe
This Mayonnaise Maison is an absolute staple in our fridge! It’s so easy to make and worlds apart from the store-bought kind. It's perfect for everything from fancy dishes to dipping fries - and it’s a fantastic base for creating other sauces. Mayonnaise Maison is just addictively scrumptious!
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This Mayonnaise Maison is an absolute staple in our fridge! It’s so easy to make and worlds apart from the store-bought kind. It's perfect for everything from fancy dishes to dipping fries - and it’s a fantastic base for creating other sauces. Mayonnaise Maison is just addictively scrumptious!
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Why We Love It!
- Yummy: It’s so shamefully tasty, you’ll be caught spooning it straight from the jar...
- Authentic: This rich & refined recipe is as authentically French as it gets!
- Quick and Easy: With ingredients you likely already have or can easily find in any store, whipping Mayonnaise Maison up takes no time at all.
- Versatile: From dipping chips to adding a creamy touch to salads, it’s perfect for almost any dish.
- Customizable: You can easily tweak the flavor, adding garlic, herbs, spices...
- It's Vegetarian!
What Is Mayonnaise Maison?
Ingredients
Mayonnaise Maison
left to right top to bottom – check our ‘Recipe’ card below for quantity info
To prevent split mayo, make sure all ingredients are at room temperature by letting them sit for 30 minutes before starting.
How To Make Mayonnaise Maison
Crack & Blend
Start by cracking the eggs and separating the yolks from the whites. Place the yolks in a mixing bowl. Add the salt, pepper, and vinegar, then blend with a mixer.
Whisk in Oil
Water
Serving Tips & Pairings
The possibilities are endless – we eat or serve it with…
- Classic French Fries: Mayonnaise Maison + French fries = absolute snack heaven! It takes chips to a whole new level. Fun fact: French fries aren’t French – they’re actually Belgian! 🇧🇪 ✌️
- Salad: Toss some mayo through your tomato or cucumber salad, or any raw or grilled veggies!
- Seafood: Use it as a dip for shrimp, crab or… lobster.
- Eggs: Mayonnaise Maison is simply delicious with a hard-boiled egg.
- Grilled Vegetables: Dunk in charred veggies like our Espárragos, zucchini, or bell peppers.
- Burger Topping: Spread it on burgers for a restaurant-quality taste.
- Sandwiches: Slather a layer on your bread, toss in some crunchy veggies or lettuce, and top with chicken, meat, or fish – absolutely scrumptious!
- Salad Spread: Stir it into chunks of chicken, meat, or fish, then add fresh herbs, capers, or pickles for a flavorful sandwich filler!
- Tartare de Saumon: Use it in stead of sour cream in our Tartare de Saumon recipe.
- Potato or Pasta Salad: Mayonnaise Maison brings a rich, creamy texture to potato or pasta salads, and you can easily customize it with fresh herbs
Substitutions & Variations
- Oil Swap: We’ve tested a lot, and after all our mayo experiments, we believe that homemade mayonnaise is best made with rapeseed oil. Other oils give different flavors and can become oilier and thicker as they solidify, which may lead to a curdled and less attractive appearance when stored. As for flavor, sunflower or grapeseed oil also give a mild taste. Avocado oil mayonnaise provides that delicate, creamy avocado flavor, while high-quality olive oil adds a slightly fruity, rich taste.
- Vinegar: Try sherry, dragon or wine vinegar for a richer, more complex flavor.
- Lemon: For a classic twist, swap the vinegar for lemon.
- Grainy Mustard: Use grainy mustard for a different flavor and texture.
- Herbs: Spoon in fresh herbs, like chopped chervil, parsley or chives for a fresh and refined variation.
FAQs
The way to pronounce it in English is ‘may-oh-nayz may-zohn’, with the stress on the two ‘may’s’ and soft s’s.
No worries! Just add an extra egg yolk and a little more oil, whisking it in slowly, bit by bit, until it thickens up.
No, mayonnaise is a type of dressing, but not all dressings qualify as mayonnaise. To be called mayonnaise, the mixture must contain at least 65-70% oil, along with egg yolks and vinegar or lemon juice. That’s why some commercial ‘mayonnaise’ labels use mayon(n)aise or call it salad dressing or spread.
Store it an airtight container and keep it in the fridge – it’s good for up to 4 days.
Recipe
Mayonnaise Maison
Ingredients
- 5 pieces eggs - medium size eggs
- 1 tablespoon water
- 1 pinch finely ground white pepper
- 3 pinches sea salt
- 5 ml vinegar - 7% acidity
- 70 g mustard
- 675 ml rapeseed oil
Instructions
- Start by cracking the eggs and separating the yolks from the whites. Place the yolks in a mixing bowl. Add the salt, pepper, and vinegar, then blend with a mixer.
- Now, gradually add the oil to the mixture, whisking continuously. Keep going until all the oil is incorporated and the mixture is thickened to a nice, sturdy texture.
- Now, add the water. You’ll notice the mixture lightens up a bit. Give it one last whisk, and - voilà, your Mayonnaise Maison is ready!
Notes
- Eggs: Use super fresh eggs, as this is a sauce made with raw eggs.
- Water: Just a splash of water lightens the texture and brightens the color.
- White pepper: Freshly ground white pepper provides a gentle spice and keeps the sauce looking smooth.
- Sea salt: A pinch of sea salt enhances the flavor.
- Vinegar: Regular household vinegar (7% acidity) works well here, providing the right level of acidity to cut through the richness of the eggs and oil.
- Mustard: Dijon mustard is the best choice for its balanced, mildly sharp flavor.
- Rapeseed oil: It's the most neutral-tasting oil, perfect for emulsifying and creating a silky, stable Mayonnaise Maison.
Nutrition
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