Lemon Juice Mayonnaise

Name: Lemon Juice Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (380 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 tsp (5 ml) Dijon Mustard; about 1½ cups (380 ml) Canola Oil; about 1½ tsp (7 ml) White Wine Vinegar; about 1½ tsp (7 ml) Lemon Juice; as needed to loosen Water; to taste Salt

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

SPREAD · SANDWICHES & DIPPING

In the published recipe, this is the spread for published home versions.

Keller's technique mayonnaise for sandwiches, dipping.

On the jar

AIOLI

Method: blend
Yield: about 1½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 5 mlCanola Oil 380 mlWhite Wine Vinegar 7 mlLemon Juice 7 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard1 tsp (5 ml)
Canola Oilabout 1½ cups (380 ml)
White Wine Vinegarabout 1½ tsp (7 ml)
Lemon Juiceabout 1½ tsp (7 ml)
Wateras needed to loosen
Saltto taste

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 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:

2 kitchens · 6 stars · 2 national awards

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Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Originally published as Mayonnaise (Ad Hoc / TK).

Adapted from a recipe published by Thomas Keller in Thomas Keller technique (published home versions).

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 Thomas Keller technique (published home versions) (published as “Mayonnaise (Ad Hoc / TK)”). 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