French Mayonnaise

This French egg sauce is part of many recipes and a great condiment. Of course, you should always make it from scratch.

Serves: 64Hands-on: 10 minutesTotal: 2 days 10 minutesDifficulty: Medium

Serves: 64

Ingredients

  • 6 egg yolks
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Tbsp. red wine or cider vinegar, divided
  • 4 cups canola oil
  • 3 Tbsp. boiling water

Directions

  • Fill a small saucepan with water and bring to a boil over high heat.
  • In a bowl, using a whisk (or in a stand mixer), whisk the egg yolks with the salt, pepper, and 1 tablespoon vinegar.
  • Add the oil, at first drop by drop, and go on whisking. After a couple of minutes, pour the oil more steadily, but slowly, still whisking firmly. Add the rest of the vinegar as you go on whisking.
  • When the sauce is thick enough, add the tablespoons of boiling water: It will help the sauce stay thick.
  • Put in the refrigerator and store for no more than 48 hours.

Recipe Information

Serves: 64

Ingredients

  • 6 egg yolks
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Tbsp. red wine or cider vinegar, divided
  • 4 cups canola oil
  • 3 Tbsp. boiling water

Directions

  • Fill a small saucepan with water and bring to a boil over high heat.
  • In a bowl, using a whisk (or in a stand mixer), whisk the egg yolks with the salt, pepper, and 1 tablespoon vinegar.
  • Add the oil, at first drop by drop, and go on whisking. After a couple of minutes, pour the oil more steadily, but slowly, still whisking firmly. Add the rest of the vinegar as you go on whisking.
  • When the sauce is thick enough, add the tablespoons of boiling water: It will help the sauce stay thick.
  • Put in the refrigerator and store for no more than 48 hours.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat13g
Saturated Fat1g
Cholesterol15mg
Sodium35mg
Total Carbohydrate0g
Dietary Fiber0g
Sugars0g
Protein0g