Mayonnaise


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)659635
Grade this recipe:
Keywords:
Last modified on: February 16th 2014
For this recipe: Printable Follow
For 250 g, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation
6 min.

Step by step recipe


Stage 1 - ⌛ 5 min.
Mayonnaise : Stage 1
Put all the ingredients into a bowl: 1 egg, 1 tablespoon vinegar, 1 tablespoon mustard, 200 ml oil, salt and pepper.

Stage 2 - ⌛ 1 min.
Mayonnaise : Stage 2
Use a blender to mix for a few seconds.

Stage 3
Mayonnaise : 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...
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins CarbohydratesFats CaloriesEnergy
Per 100 g2 g RDI=4 %0 g77 g RDI=106 %713 kcal RDI=36 %2,987 kJ RDI=36 %
Whole recipe7 g RDI=11 %1 g RDI=1 %206 g RDI=282 %1,890 kcal RDI=95 %7,915 kJ RDI=95 %
Whole recipe
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, Sulfites, mustard
How much will it cost?
For 250 g
0.60 €
Per Mayonnaise
0.05 €
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
Mimosa eggs
Mimosa eggs

Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
315 K 25 50 min.
Eggs with mayonnaise
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
Green Piedmont Salad

In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.
103 K3.9 35 min.
Seafood feuillantines
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.
121 K5 50 min.
Cocktail sauce
Cocktail sauce

Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
217 K4 9 min.
This recipe uses (among others)
Other recipes you may also like
News list of cooking-ez.com

Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03

I am not a leaving thing
We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by
I am not a leaving thing

Follow this recipe (as 2 people already do)

Receive an e-mail as soon as this recipe is modified or receives a new comment.

I am not a leaving thing
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.

Back to top of page