Classic Mayonnaise

Name: Classic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1/8 cup rice vinegar (30 ml) Rice Vinegar; 1 tsp white wine vinegar (5 ml) White Wine Vinegar; 2 cups (500 ml) Sunflower Oil; ½ tsp (3 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Joris Bijdendijk recipe. Not affiliated with, sponsored by, or endorsed by Joris Bijdendijk.

SPREAD · BOILED EGGS & SANDWICHES

In the published recipe, this is the spread for oeufs mayo. The same recipe pairs it with Parsley Oil, the parsley oil.

Bijdendijk's classic mayonnaise for oeufs mayo.

On the jar

MAYONAISE

Method: blend
Yield: about 2¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlRice Vinegar 30 mlWhite Wine Vinegar 5 mlSunflower Oil 500 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Rice Vinegar1/8 cup rice vinegar (30 ml)
White Wine Vinegar1 tsp white wine vinegar (5 ml)
Sunflower Oil2 cups (500 ml)
Salt½ tsp (3 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 · 8 stars · 1 national award

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Joris Bijdendijk. Dutch / modern. Cited awards include: Michelin 1* (RIJKS* / Wils*).

Originally published as Mayonaise (Oeufs Mayo).

Adapted from a Joris Bijdendijk recipe (Joris Bijdendijk / delicious.nl (Chez Bijdendijk)).

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 Joris Bijdendijk / delicious.nl (Chez Bijdendijk) (published as “Mayonaise (Oeufs Mayo)”). 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