PANTRYFLEX

blend · egg emulsion

NATIONAL AWARD WINNERPrep 10 min

Julia Child Mayonnaise

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

Julia Child's Lemon Juice Mayonnaise, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 3 ml, Lemon Juice 15 ml, Olive Oil 240 ml
Dijon Mustard 3 mlLemon Juice 15 mlOlive Oil 240 ml

Ingredients

  • Egg Yolk — 2
  • Dijon Mustard — 1/2 tsp (2.5 ml)
  • Salt — 1/2 tsp (3 g)
  • Lemon Juice — 1 Tbsp (15 ml)
  • Olive Oil — 1 cup (or neutral + olive) (240 ml)

Method

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

Companion jar

Julia Child 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 · 5 stars · 4 national awards

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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.

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

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mastering the Art of French Cooking (published as “Julia Child Mayonnaise”). Full citation lives in Provenance.

Companion jar