Homemade Mayonnaise

Name: Homemade Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (540 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; 1 tbsp Dijon mustard (15 ml) Dijon Mustard; 1 tbsp white wine vinegar (15 ml) White Wine Vinegar; 2 cups (500 ml) Neutral Oil; about ¼ tsp (2 g) Salt

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

SPREAD · SANDWICHES LIKE CROQUE MADAME

In the published recipe, this is the spread for croque madame.

Moriarty's homemade mayonnaise for croque madame.

On the jar

HOMEMADE

Method: blend
Yield: about 2¼ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlWhite Wine Vinegar 15 mlNeutral Oil 500 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1 tbsp Dijon mustard (15 ml)
White Wine Vinegar1 tbsp white wine vinegar (15 ml)
Neutral Oil2 cups (500 ml)
Saltabout ¼ tsp (2 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

Homemade 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

Mark Moriarty. Irish / French. Cited awards include: S.Pellegrino Young Chef 2015; Michelin 2* lineage (Restaurant Patrick Guilbaud).

Adapted from a Mark Moriarty recipe (Mark Moriarty / RTÉ (croque madame)).

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 Mark Moriarty / RTÉ (croque madame) (published as “Homemade 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