Mayonnaise
Ingredients
&w=3840&q=75){kind=small}
- 2 egg yolk
- 2 tsp Dijon mustard
- 3/4 tsp kosher salt
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 1/2 cups neutral oil
- 1/4 tsp white pepper
- 2 tbsp water – cold, as needed
Instructions
- 1.
Set a medium mixing bowl on a damp towel to steady it. Whisk the egg yolks, Dijon mustard, kosher salt, white wine vinegar, and lemon juice until smooth and slightly thick, about 30 seconds.
- 2.
While whisking constantly, drizzle in the neutral oil a few drops at a time for the first 2–3 tablespoons, then in a thin, steady stream, until the mixture is thick, glossy, and emulsified, 6–8 minutes total.
- 3.
Whisk in the white pepper until evenly seasoned.
- 4.
If the mayonnaise is too thick, whisk in the cold water, 1 teaspoon at a time, until smooth and spreadable.
- 5.
Transfer to a clean jar, press plastic wrap directly onto the surface, seal, and refrigerate. Use immediately or within 5 days.
Mayonnaise is a rich, creamy cold emulsion with a gently tangy profile and velvety body. Built on egg yolks and oil, it has a clean, neutral base that makes flavors pop and textures cling. It’s endlessly versatile, serving as a spread for sandwiches, a binder for salads like tuna or potato, and a foundation for countless sauces.
Its origins are tied to 18th-century European kitchens, with French culinary tradition codifying the technique and name. Some histories point to Spanish influences, but it was French chefs who formalized mayonnaise as a mother cold sauce in classic cuisine. Over time, it moved from aristocratic tables to everyday cooking and commercial production, becoming a global staple.