Lemon Juice Dijon Mayonnaise

Name: Lemon Juice Dijon Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; 1/2 tsp (2.5 ml) Dijon Mustard; 1/2 tsp (3 g) Salt; 1 Tbsp (15 ml) Lemon Juice; 1 cup (or neutral + olive) (240 ml) Olive Oil

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

SPREAD · SALADS, SANDWICHES & SAUCE BASES

A spread for salads, sandwiches & sauce bases.

Julia Child's classic homemade mayonnaise.

On the jar

LEMON MAYO

Method: blend
Yield: about 1 cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 3 mlLemon Juice 15 mlOlive Oil 240 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1/2 tsp (2.5 ml)
Salt1/2 tsp (3 g)
Lemon Juice1 Tbsp (15 ml)
Olive Oil1 cup (or neutral + olive) (240 ml)

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

Lemon Juice Dijon 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

American teacher of French technique; Mastering the Art of French Cooking and The French Chef on WGBH. James Beard Cookbook Hall of Fame and Lifetime Achievement; Cambridge kitchen preserved at Smithsonian.

Originally published as Julia Child Mayonnaise.

Adapted from a recipe published by Julia Child in Mastering the Art of French Cooking.

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 Mastering the Art of French Cooking (published as “Julia Child Mayonnaise”). 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