From Julia Child's kitchen · Independent / cookbook & television (WGBH), Cambridge
blend · egg emulsion
NATIONAL AWARD WINNERJulia Child Mayonnaise
From an award-winning kitchen
Ratio
Ingredients
- EGG YOLK36 g
- DIJON2.5 ml
- SALT3 g
- LEMON JUICE15 ml
- OLIVE OIL240 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.