Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
833 K 4.2/5 (40 reviews)
6 min.
Easy
0.60 €
250 g
6 IngredientsLast modified on: February 16th 2014
For 250 g, you will need:
- 1
1 egg - 2
1 tablespoon vinegar (optional) - 3
1 tablespoon mustard - 4
200 ml oil - 5
Fine (or table) salt - 6
Pepper - Total weight: 265 grams
Times for this recipe
Preparation: 6 min.
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 1 min.
Use a blender to mix for a few seconds.
Stage 3
Mayonnaise is ready when it's thick enough, less than 1 minute.
Stage 4
See this recipe in a small video.
Remarks
In this recipe I use whole egg to get a lighter mayonnaise.
Mayonnaise purists will tell you that there is no vinegar in mayonnaise, vinegar is for rémoulade dressing. It's a question of taste, personally I like it, but you can omit vinegar from this recipe if you like.
Contrary to what many people will tell you, you can succeed with mayonnaise whether you are a man, or a woman, even during your period. The power of legend in cooking is sometimes so strong...
Mayonnaise purists will tell you that there is no vinegar in mayonnaise, vinegar is for rémoulade dressing. It's a question of taste, personally I like it, but you can omit vinegar from this recipe if you like.
Contrary to what many people will tell you, you can succeed with mayonnaise whether you are a man, or a woman, even during your period. The power of legend in cooking is sometimes so strong...
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
How much will it cost?
- For 250 g : 0.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 24
Green bean and potato salad with paprika
A warm salad featuring green beans, grilled potatoes and diced Comté cheese, all tossed in a paprika mayonnaise.
28 K 60 min.
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
217 K4 9 min.
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.
191 K4.6 30 min.
Rice and zucchini salad with paprika
For this very quick salad recipe, we tie together cooked rice and diced zucchini with a paprika mayonnaise.
25 K 20 min.
Breton coleslaw
Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.
54 K 20 min.
This recipe uses (among others)
Oil
Like these other recipes: Escalope cordon bleu, Fish in a seed crust, Chicano burger, Baked Camembert, Steak burger topped with egg, ... See them all 104
Egg
Like these other recipes: Grapefruit cake, Almond mug cake for Mary, Green asparagus omelette, Basic cake batter - the French way, X-Files cookies, ... See them all 253
Mustard
Like these other recipes: French dressing (vinaigrette), Tomato tart, Cauliflower tabbouleh, Thin cherry tomato and pesto tart, Rémoulade dressing, ... See them all 46
Pepper
Like these other recipes: Oxtail Parmentier, Leeks with ham, Sliced chicken with mushrooms and broccoli, Mont d'or in brioche, Polenta with spinach and soft-poached egg, ... See them all 666
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016485 K4.4 7 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce. October 13th 2010330 K 14.5 1 hour 35 min.
Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast. June 12th 2011213 K3.9 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.