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Mayonnaise Sauce

Cuisine: French

What we mostly know as “Mayonnaise” is that… gooey cream that comes out of a plastic bottle (or… bucket) sold at supermarkets. Well, it’s time to think again. Here’s a recipe for the real deal.

Cooking time: @10min
You need: a bowl and a whisk


  • 2-3 yolks of raw eggs
  • 1 pinch of salt
  • 1/2 Tsp English mustard
  • less than 1/2 glass (cup) of olive oil
  • Drops of Lemon juice
  • Drop of vinegar


  1. Put the yolks in a bowl and beat them with a whisk until they become very frothy
  2. Add a pinch of salt,
  3. add the English mustard
  4. Mix together with a fork, always turning in the same direction.
  5. While you do this add the olive oil in, slowly and by small degrees.
  6. Occasionally drip 2-3 drops of lemon juice.
  7. When the sauce is smooth and firm (=when the olive oil is absorbed) add a small drop of vinegar.

Notes on Mayonnaise Sauce

  • What to do with the egg whites? You may want to turn them to an omelette. Beat them in a bowl, add some diced onion, possibly a little garlic, salt, pepper and whatever else and then… cook it in a little butter or olive oil on a low fire. (That’s all.)

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