Mayonnaise


Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
728,0624.2/5 for 37 ratings
Grade this recipe:

Last modified on: February 16th 2014

For 250 g, you will need:

Change those ingredients for: 125 g 250 g 500 g 750 g

How long does it take?

Time required for this recipe:
PreparationStart to finish
6 min.6 min.
Keeping: Several days in the fridge, in a closed jar.

Step by step recipe


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

Stage 2 - 1 min.
Mayonnaise : Photo of step #2
Use a blender to mix for a few seconds.

Stage 3
Mayonnaise : Photo of step #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...

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,891 Kcal or 7,917 Kj7 gr2 gr206 gr
95 %3 %<1 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
675 Kcal or 2,826 Kj3 gr1 gr74 gr
34 %1 %<1 %11 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Some recipes that use this recipe

Crab Cakes
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.
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Macédoine of vegetables
Macédoine of vegetables

A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately in salted water, then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
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This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise.
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See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
OilOil: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Tartiflette, Gratin Parmentier, Pork chops in the oven, Spinach brik parcels, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Hamburgers, Cherry clafoutis, Savoury mini-madeleines with 2 cheeses, Bacon and cabbage omelette, Rémoulette of celeriac, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Creamy Winter Vegetable Soup, Fine multi-tomato tart, Lemon Mayonnaise, Tomato tart, Filet mignon with mustard and tarragon sauce, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Crackers, Brioche dough, Tomato and cream cheese terrine, Paté en croute (terrine in a pie crust), Benoîton, ... All

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