Classic Mayonnaise

Name: Classic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (230 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18.54 g) Egg Yolk; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1/2 cup + 2 Tbsp + 2 tsp peanut oil (200 ml) Peanut Oil; 1 tsp red wine vinegar (5 ml) Red Wine Vinegar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.

SPREAD · SHRIMP-ORANGE REMOULADE & CRUDITES & COLD MEATS

In the published recipe, this is the spread for anne-sophie-pic.com, menu de la semaine.

Pic's classic mayonnaise.

On the jar

MAYONNAISE

Method: blend
Yield: about 1 cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 18 mlDijon Mustard 5 mlPeanut Oil 200 mlRed Wine Vinegar 5 ml

Ingredients

Egg Yolkabout 1 yolk (18.54 g)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Peanut Oil1/2 cup + 2 Tbsp + 2 tsp peanut oil (200 ml)
Red Wine Vinegar1 tsp red wine vinegar (5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Classic Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.

Originally published as Mayonnaise Classique.

Adapted from a recipe published by Anne-Sophie Pic in Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine) (published as “Mayonnaise Classique”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar