How to Make a French style mayonnaise sauce (in just a few minutes)

Ingredients

• 1 piece Egg Yolk (room temperature, from a large egg)
• a pinch Salt (fine sea salt)
• a pinch Black Pepper (freshly ground)
• 1 tsp White Wine Vinegar (few drops, just for color and slight tang)
• 0.75 tsp Dijon Mustard (generous amount, key to flavor and emulsion)
• 150 ml Neutral Oil (such as grapeseed, sunflower, or light olive oil)

Instructions

1. Gather and measure ingredients

   Separate one egg yolk into a clean mixing bowl. Add a pinch of salt, a pinch of freshly ground black pepper, 1 tsp white wine vinegar, and 0.75 tsp Dijon mustard. Whisk until the mixture is smooth and uniformly blended.

   Time: PT1M

2. Start emulsifying

   Begin adding the neutral oil drop‑by‑drop while whisking continuously. The mixture should start to thicken after the first few drops.

   Time: PT1M

3. Incorporate remaining oil

   Continue to drizzle the remaining oil in a thin, steady stream, whisking without pause, until all 150 ml of oil is incorporated and the mayonnaise is thick, glossy, and holds its shape.

   Time: PT2M

4. Season and store

   Taste the mayonnaise and adjust salt or pepper if needed. Transfer the finished mayo to a clean small container, seal, and refrigerate.

   Time: PT30S

5. Cleanup

   Wash the mixing bowl, whisk, measuring spoons, and storage container with warm soapy water, then dry.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

0 g

Carbohydrates

0 g

Fat

28 g

Fiber

0 g