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


  • 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


  • 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.