A 200-year-old Recipe for Mayonnaise
A 200-year-old Recipe for Mayonnaise is a medium French recipe that serves 4. 200 calories per serving. Recipe by Tasting History with Max Miller on YouTube.
Prep: 35 min | Cook: PT0M | Total: 50 min
Cost: $4.40 total, $1.10 per serving
Ingredients
- 2 large Egg Yolks (room temperature)
- 1 cup Olive Oil (extra‑virgin, mild flavor)
- 2 tablespoons Tarragon Vinegar (tarragon‑infused white wine vinegar)
- 1 teaspoon Gelatin (unflavored powder, bloomed in warm water)
- ½ teaspoon Salt (fine sea salt)
- ¼ teaspoon White Pepper (freshly ground, optional)
Instructions
Bloom Gelatin
Sprinkle the gelatin over 2 tablespoons of warm (not boiling) water in the small saucepan and let it sit for 5 minutes until fully hydrated.
Time: PT5M
Separate Egg Yolks
Separate the yolks from the whites, place the yolks in the mixing bowl, and let them come to room temperature.
Time: PT2M
Add Acid and Seasoning
Whisk the tarragon vinegar, salt, and white pepper into the yolks until fully combined.
Time: PT2M
Incorporate Gelatin
Warm the bloomed gelatin gently (microwave 5‑10 seconds or stovetop low heat) until it dissolves, then whisk it into the yolk mixture.
Time: PT3M
Emulsify Oil
Begin adding the olive oil drop‑by‑drop while whisking continuously. Once the mixture starts to thicken, increase to a thin, steady stream. Continue whisking for about 20 minutes until the mayo is thick and glossy.
Time: PT20M
Season and Store
Taste the mayonnaise and adjust salt or vinegar if needed. Transfer to a clean food‑storage jar, seal, and refrigerate.
Time: PT3M
Nutrition Facts
- Calories
- 200
- Protein
- 1 g
- Carbohydrates
- 0 g
- Fat
- 22 g
- Fiber
- 0 g
Dietary info: Contains gelatin, Not vegan, Vegetarian if gelatin omitted
Allergens: Eggs, Gelatin
Ingredient Substitutions
- Instead of Egg Yolks: pasteurized egg yolks
- Instead of Olive Oil: light olive oil, grapeseed oil
- Instead of Tarragon Vinegar: white wine vinegar + pinch of dried tarragon
- Instead of Gelatin: agar‑agar (½ tsp, dissolved in warm water)
- Instead of Salt: kosher salt
- Instead of White Pepper: black pepper
Equipment Needed
- Mixing Bowl
- Whisk
- Small Saucepan
- Measuring Spoons
- Spatula
- Food Storage Jar
Critical Steps — Do Not Skip
- Bloom gelatin fully before adding.
- Add olive oil extremely slowly while whisking to form a stable emulsion.
- Maintain a steady whisking motion throughout the oil incorporation.
Chef Tips from the Video
- Room‑temperature ingredients emulsify more easily than cold ones.
- If your wrist tires, use an immersion blender on low speed for the oil incorporation step.
- Taste the tarragon vinegar before adding; its flavor can vary widely between brands.
Troubleshooting
Mayonnaise splits or looks curdled.
Place a fresh egg yolk in a clean bowl, whisk in a teaspoon of warm water, then slowly whisk the broken mayo into it until it recombines.
The mayo is too thick.
Thin with a small amount of warm water or extra tarragon vinegar, whisking until the desired consistency is reached.
Mayonnaise is too thin.
Add a little more gelatin dissolved in warm water, whisking vigorously, or incorporate an extra tablespoon of oil.
Storage
Refrigerator: Up to 1 week in an airtight jar.
Freezer: Not recommended; texture may separate.
Room temperature: No more than 2 hours at room temperature.
Make-Ahead Tips
- Make the mayo a day ahead; flavors meld and it becomes even richer.
- Keep refrigerated and bring to room temperature before using for best spreadability.
Frequently Asked Questions
What is the cultural significance and history of Historical Mayonnaise in French cuisine?
Mayonnaise is believed to have originated in the mid‑18th century after the French victory at Mahon, where a chef substituted olive oil for cream. Over two centuries it became a staple of French sauces, symbolizing the elegance of emulsified condiments.
What are the traditional regional variations of mayonnaise in French cuisine?
Early French recipes included green versions flavored with herbs like tarragon, as well as versions with added veins of anchovies or mustard. Modern French cuisine still features aioli (garlic mayo) and sauce rémoulade, which are direct descendants of the original sauce.
How was Historical Mayonnaise traditionally served in 18th‑century France?
It was served as a cold accompaniment to seafood, boiled vegetables, and cold meats, often presented in a porcelain tureen alongside a spoon for spreading on bread or drizzling over salads.
What occasions or celebrations was Historical Mayonnaise associated with in French culture?
Mayonnaise was popular at aristocratic banquets and military victory feasts, especially after the 1756 capture of Mahon, where it was first celebrated as a triumphal sauce.
What authentic ingredients did the original 200‑year‑old French mayonnaise use versus modern substitutes?
The original recipe called for egg yolks, olive oil, tarragon‑infused vinegar, and gelatin to thicken it. Modern versions often replace gelatin with nothing, use neutral oils, and substitute regular white wine vinegar for the herb‑infused variety.
What other French dishes pair well with Historical Mayonnaise?
It pairs beautifully with poached fish, cold boiled potatoes (salade de pommes de terre), grilled asparagus, and as a base for classic French aioli‑style garlic sauces.
What makes Historical Mayonnaise special or unique in French cuisine?
The addition of gelatin creates a richer, more stable texture than typical modern mayo, while tarragon vinegar adds a distinctive herbal tang that reflects 18th‑century French flavor preferences.
What are the most common mistakes to avoid when making Historical Mayonnaise at home?
Adding the oil too quickly, using cold ingredients, or failing to fully dissolve the gelatin are the biggest pitfalls. Each leads to a broken emulsion or a grainy texture.
Why does this Historical Mayonnaise recipe use gelatin instead of a traditional thickening method?
Gelatin was a common 19th‑century stabilizer that gives the sauce a firmer, almost custard‑like body, allowing it to hold its shape longer than a standard emulsion without extra egg yolk.
What does the YouTube channel Tasting History with Max Miller specialize in?
The YouTube channel Tasting History with Max Miller specializes in recreating historic recipes, exploring culinary origins, and explaining the cultural context behind dishes from different eras.
How does the YouTube channel Tasting History with Max Miller's approach to French historical cooking differ from other cooking channels?
Max Miller combines rigorous historical research with modern cooking techniques, often providing primary source citations and tasting experiments that other general cooking channels rarely include.
Last updated: August 21, 2026
