Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
832 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.
27 K 60 min.
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
86 K5 35 min.
Green Piedmont Salad
In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.
102 K3.9 35 min.
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
216 K4 9 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.
This recipe uses (among others)
Oil
Like these other recipes: Spinach and cashew brik rolls, Comtoise tart for Seàn, Crab Cakes, Oven omelette, Chicken with spinach in a cream sauce , ... See them all 104
Mustard
Like these other recipes: Remoulade celery with tarragon and mimosa eggs, Spiced butternut gratin, Hamburgers, Cajun pulled pork, Beurre d'escargot, ... See them all 46
Egg
Like these other recipes: Avocado mayonnaise, Choux pastry (pâte à choux), Eggplant Polpette, Paté en croute (terrine in a pie crust), Spinach brik parcels, ... See them all 253
Pepper
Like these other recipes: Breton galettes (pancakes), Oriane's tuna rillettes , Gratin slices with spinach, Beetroot and cream cheese verrines, Chicken fillets with cancoillotte sauce, ... See them all 665
Other recipes you may also like
Dauphinoise potatoes with Serano ham
These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal. January 23th 2013122 K4.6 40 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner". June 12th 2013185 K4.7 1 hour
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese). June 13th 202485 K4 40 min.
Rice à la grecque
Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end. This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves. October 28th 202064 K 50 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018419 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.