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chef.pierre's picture
  Egg yolks/1 whole egg 2
  Dry mustard 1⁄2 Teaspoon
  Caster sugar 1 1⁄4 Pinch
  Salt 1⁄4 Teaspoon
  White pepper To Taste
  Oil 1⁄2 Pint (300 Milliliter, Preferably Olive Oil)
  Wine vinegar 3 Tablespoon

1. Place the egg yolks in a bowl and add the mustard, sugar, salt and white pepper. Blend well together.
2. Drip in the oil slowly from the end of a teaspoon, beating all the time.
3. When the mixture starts to thicken, add 1 tablespoon of the wine vinegar and continue to add the oil a little more quickly. When all the oil has been incorporated, add sufficient vinegar to taste.
4. If using a food processor or liquidizer, place the whole egg, mustard, sugar, salt and white pepper in the container. Switch to fast speed and slowly pour in the oil in a thin stream. Add 1 tablespoon vinegar to the liquidizer when the sauce starts to thicken. Taste and adjust the seasoning.
5. Store, covered, for up to 1 week in the refrigerator.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2234 Calories from Fat 2194

% Daily Value*

Total Fat 248 g381.8%

Saturated Fat 34.1 g170.4%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 502.5 mg20.9%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.3 g1.2%

Sugars 1 g

Protein 5 g10.1%

Vitamin A 8.7% Vitamin C 0.75%

Calcium 4.5% Iron 6.8%

*Based on a 2000 Calorie diet

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