Homemade Mayonnaise tasty and aromatic

Name: Homemade Mayonnaise
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: Ingredients for mayonnaise sauce:; 2 very fresh farm eggs; 1/3.2 qt (3 liter) of organic oil (peanut, rapeseed, or grapeseed); 1 teaspoon of mustard; 1 teaspoon of alcohol vinegar; Salt and freshly ground pepper

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (12 reviews) · 🍳 4 made it

Prep 10 min

Total 10 min

Mayonnaise sauce accompanies cold meats, poultry, eggs, fish, and more.

Peanut oil gives a firmer mayo, rapeseed a lighter one. Mustard acts as an emulsifier : without it, add an extra egg yolk.

Ingredients

Ingredients for mayonnaise sauce:

2 very fresh farm eggs
1/3.2 qt (3 liter) of organic oil (peanut, rapeseed, or grapeseed)
1 teaspoon of mustard
1 teaspoon of alcohol vinegar
Salt and freshly ground pepper

Step-by-step recipe

1 The most important thing for success is just one factor: all ingredients must be at the same temperature.

2 Put in your bowl 1 teaspoon of mustard mixed with 1 teaspoon of vinegar, fine salt, and white freshly ground pepper.

3 Add your egg yolks, mix them with the whisk together with the mustard, then add 1/3.2 qt (3 liter) of oil by pouring it in a thin stream while whisking constantly. Once done, add a splash of vinegar.

4 Some people don't like the taste of mustard, so leave it out and add 1 extra egg yolk to the recipe. You can serve your mayonnaise plain like this, or enhance it by adding other ingredients to flavor it however you like.

Chef Patrick's Comment

Today we're going to talk about a « miraculous » sauce of French cuisine: mayonnaise.

So here's its long history, its name, and its creation.

This name is credited to the creation of this sauce by Richelieu's chef in 1756 to honor the capture of the island of Minorca (Balearic Islands) and its capital, Fort Mahon.

There's been a lot of fuss about this name, though we're now fairly certain it was created by expanding a much older French word: I'm referring to « Moyeunaise », a term that comes directly from the word « Moyeu » which meant egg yolk.

Later, this word was enriched for a more « prestigious » reference by attributing it to the circle of the Duke of Richelieu.