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Le Chaudron recipe
Mayonnaise classique maison
Classic homemade mayonnaise
⏱ 10 minServes 4Medium185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2fresh egg yolks, at room temperature
250 ml (1 cup)neutral oilsunflower or canola
1 tbspDijon mustard
1 tbspwhite wine vinegar
1 pinchfleur de sel (flaky sea salt)
- 2 fresh egg yolks, at room temperature
- 250 ml (1 cup) neutral oil sunflower or canola
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the eggs out of the fridge 1 hour ahead; room temperature is essential for the emulsion.
- Separate the eggs carefully and put the yolks in a clean, dry stainless steel bowl.
- Add the Dijon mustard, white wine vinegar and salt and whisk.
- Add the oil drop by drop at first, whisking hard to start the emulsion.
- Then pour in a thin, steady stream, whisking constantly.
- The mayonnaise is ready when it is thick, glossy and clings to the whisk.
- Taste and adjust the salt and pepper, then transfer to a jar and refrigerate.
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