TYPE : French
YIELD : 16 tablespoons
CALORIES : 95 kcal
PREP TIME : 10 minutes
TOTAL TIME : 10 minutes


  • 1 egg yolk, or a whole egg (gives a lighter colored mayonnaise)
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • pinch of salt
  • pinch of sugar
  • 3/4 cup (2 dl) neutral oil (I recommend Crisco Pure Canola Oil)
  • dash of lemon juice (to taste)


By hand

  • Whisk to combine egg, mustard, vinegar, salt and sugar.
  • Add no more than a teaspoon of oil (very important) and whisk until combined.
  • Keep adding oil a teaspoon at a time and making sure the oil is incorporated properly between each addition. When the mayonnaise thickens and turns opaque you can increase the amount of oil added, or even drizzle it slowly under continuous whisking. Remember: the only way to fail is if you add the oil too fast!
  • When all the oil has been incorporated, season with a few drops of lemon juice.

Using hand mixer, stand mixer or food processor

  • Follow the steps above, but without all the elbow grease!

Using hand blender / immersion stick

  • Place all ingredients in the tall, narrow cup that came with your blender, adding the oil last on top of the rest.
  • Starting from the bottom, blend while slowly raising the stick when you see opaque mayonnaise forming underneath. Continue until you reach the top and it has all been emulsified. If it is still runny, start over and move more slowly from the bottom.


I find the method using a hand blender less reliable than whisking by hand, but a lot of people swear by it so I thought it was worth mentioning.

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