Mayonnaise
Ingredients
- 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.