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French.Palate's picture
  Egg yolks 2
  Made mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Castor sugar 1⁄2 Teaspoon
  Olive oil/Vegetable / corn oil 1⁄2 Pint
  Lemon juice 1 Tablespoon
  White wine vinegar/Cider vinegar 1 Tablespoon

Stand a bowl on a damp cloth to prevent it from slipping on the table.
Put in the egg yolks, mustard, salt, pepper and sugar.
Mix thoroughly, then add the oil drop by drop, beating well with a whisk the whole time, until the sauce is thick and smooth.
Beat in the vinegar and lemon juice.
This makes a thick, traditional mayonnaise.
Add a little thin cream or top of the milk for a thinner mixture.
Should the sauce curdle through adding the oil too quickly to the egg yolks, take a fresh egg yolk and begin again, adding the curdled mayonnaise very slowly in the same way as the oil is added to the original egg yolks.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2237 Calories from Fat 2194

% Daily Value*

Total Fat 248 g381.7%

Saturated Fat 36 g180.1%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 1018.2 mg42.4%

Total Carbohydrates 5 g1.8%

Dietary Fiber 0.31 g1.2%

Sugars 3.1 g

Protein 5 g10%

Vitamin A 8.8% Vitamin C 11.9%

Calcium 4.8% Iron 13.7%

*Based on a 2000 Calorie diet

Mayonnaise Recipe