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Mayonnaise

  • 3 Egg Yolks, room temperature
  • 15 g Lemon Juice or Wine Vinegar, room temperature
  • 1/2 t Medium-Grain Salt
  • 1/4 t Dijon Mustard
  • For Emulsion
    • 400 g Olive Oil, room temperature
    • 30 g Water, boiling
  • Seasoning
    • 1 T Lemon Juice or Wine Vinegar, room temperature
    • 1/4 t Dijon Mustard
    • 1/8 t Medium-Grain Salt
    • 1/8 t Black Peppercorn, ground

Yields about 500 g.

  1. Beat eggs. Add egg yolks to a warm mixing bowl. Whisk 2 minutes until eggs are thick and sticky. Add lemon juice, salt, and mustard. Whisk 30 seconds.
  2. Emulsify mixture. In teaspoon increments, add oil to mixture and whisk until sauce has thickened before adding more oil. After about 90 g oil has been incorporated, the sauce will thicken into a very heavy cream. In 20 g increments, add oil to mixture and whisk until sauce has thickened before adding more oil. Add boiling water to prevent curdling.
  3. Season mayonnaise to taste.

  1. Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking: Volume 1. New York, NY: Knopf, 2001. ↩