Mayonnaise Sauce – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
France Region / Locale: French Servings: Serves 4
France Region / Locale: French Servings: Serves 4Mayonnaise is a creamy and ubiquitous sauce with origins tracing back to the island of Minorca in Spain. It is believed to have been invented in the 18th century as a celebration of the Duke of Richelieu’s victory against the British. Its rich, emulsified texture and tangy flavor make it a staple in kitchens worldwide, being an essential component in sandwiches, salads, and dips.
Ingredients
- egg yolks – 2
- lemon juice – 2 tablespoons / 30 ml
- white wine vinegar – 1 tablespoon / 15 ml
- mustard (Dijon or yellow) – 1 teaspoon / 5 g
- salt – 1/2 teaspoon / 3 g
- vegetable oil – 1 cup / 240 ml
- olive oil – 1/2 cup / 120 ml
- white pepper – 1/4 teaspoon / 1 g
Instructions
- In a medium bowl, whisk together egg yolks, lemon juice, white wine vinegar, mustard, salt, and white pepper until smooth.
- Combine oils in a measuring cup. Slowly add the oils to the egg mixture, starting with a few drops at a time, while whisking continuously to create an emulsion.
- Once the initial emulsion is established, continue to add the oils in a slow, steady stream while whisking constantly until all oil is incorporated and the mixture is thick.
- Taste and adjust seasoning if necessary. Refrigerate for at least 1 hour before serving to let the flavors meld.
Substitutions
- lemon juice -> lime juice
- vegetable oil -> canola oil
- white wine vinegar -> apple cider vinegar
Enhancements in the Next Evolution
- Use a food processor to ensure a thicker consistency.
- Add a pinch of sugar to balance the acidity.
- Infuse the oil with garlic or herbs for a flavored mayo.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
