Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
813 K 4.2/5 (40 reviews)
6 min.
Easy
750 g
6 IngredientsLast modified on: February 16th 2014
For 750 g, you will need:
- 1
3 eggs - 2
3 tablespoons vinegar (optional) - 3
3 tablespoons Mustard - 4
600 ml oil - 5
fine (or table) salt - 6
pepper - Total weight: 795 grams
Change measures:
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 5 RDI=1 % | 620 RDI=90 % | 5,670 RDI=280 % | 23,750 RDI: 280 % |
| Per 100 g | 2 RDI=1 % | 0 | 80 RDI=10 % | 710 RDI=40 % | 2,990 RDI: 40 % |
How much will it cost?
- For 750 g : 1.75 €
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
Crunchy courgette and mushroom salad
This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise.
47 K 45 min.
Vegetable tartare
This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.
79 K4.4 50 min.
Green Piedmont Salad
In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.
89 K3.9 35 min.
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 "à l'anglaise", then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
167 K4 1 hour 25 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.
106 K5 50 min.
This recipe uses (among others)
Oil
Like these other recipes: Creamy "terre et mer" pots, French toast "cordon bleu", Gratin of leeks with Morbier cheese, Chicken "cantina", Escalope cordon bleu, ... See them all 91
Mustard
Like these other recipes: Larded pork tenderloin, Mackerel rillettes, Cajun pulled pork, Celeriac in cream and mustard sauce, Mini cheese and mustard toasts, ... See them all 40
Egg
Like these other recipes: Half-cooked chocolate cake with raspberry coulis, Broccoli savoury custard, Buckwheat pancakes, Gâteau Breton (Brittany butter cake), Eggs en Cocotte à la Française, ... See them all 236
Pepper
Like these other recipes: Hearty potato and ham gratin, Spinach fritters, Rillettes stuffed mushrooms, Red mullet fillets with a reduced white-wine sauce, Surprise eggs, ... See them all 622
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.26 M 64.2 4 days 15 hours 50 min.
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...April 6th 2017511 K3.8 2 hours 25 min.
Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...October 13th 2010340 K4.5 1 hour 40 min.
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...February 21th 2011218 K3.8 4 hours 60 min.
Crusty pistachio, almond and apricot flan
The filling of this pistachio flan with almonds and apricots contrasts with crisp case, made with puff pastry, rather than the more usual shortcrust pastry.July 13th 202260 K4.3 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
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.