This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
Broccoli salad with chervil-lemon mayonnaise
A raw broccoli salad with toasted croutons and a delicious chervil-lemon mayonnaise.
18 K 25 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.
Avocado with Tuna
Here is a quick recipe for a simple starter: avocado, tuna, chopped herbs and mayonnaise.
99 K5 15 min.
Crab Cakes
These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
92 K4.7 1 hour 3 min.
Seafood feuillantines
Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.
120 K5 50 min.
This recipe uses (among others)
Oil
Like these other recipes: Gratin Parmentier, Onion fondue, No-pastry spinach and potato quiche, Green beans and potatoes with Morbier cream sauce, Comtois surprise bread, ... See them all 104
Egg
Like these other recipes: Fish in a seed crust, Hamburger buns, Curried tuna cubes, Sushi, Escalopes in a sesame crust, ... See them all 251
Mustard
Like these other recipes: Tomato tart, Cabbage and cheddar quiche, Sorrel mayonnaise, French dressing (vinaigrette), Beurre d'escargot, ... See them all 46
Fine (or table) salt
Like these other recipes: New leavened bread, Mixed tomato salad, Paté en croute (terrine in a pie crust), Soft apple cookies, African style chicken, ... See them all 103
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011780 K3.5 8 min.
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.). January 5th 2020396 K4 1 hour 50 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018376 K5 1 hour 25 min.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits. February 21th 2011199 K4.3 35 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019521 K4.9 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.