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  • edithpan6


This sauce was featured in Chef Nick's Spring 2011 Sauces Workshop.

Prep Time: 30 minutes


1 large egg or 2 egg yolks* 1 tablespoon white wine vinegar or white vinegar or white rice vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon dry mustard 1/8 teaspoon sugar 1/8 teaspoon ground white pepper, or to taste Salt, to taste 1 cup vegetable oil, preferably canola


Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a slow steady stream, until the mixture is well combined and thickened.

Taste and adjust the seasoning as desired, store in the refrigerator in a container with a tight-fitting lid for 3 to 4 days.

Makes 1 cup

NOTE - Homemade mayonnaise will not be as thick as commercially made mayonnaise.


GARLIC MAYONNAISE (Aioli) - Add 2 teaspoons minced garlic, roasted for an additional flavor boost, with the first group of ingredients.

HERB MAYONNAISE - Stir 1 to 2 tablespoons minced fresh herbs, such as flat-leaf parsley, watercress, basil, oregano, or tarragon, into the completed mayonnaise.

TARTAR SAUCE – Add chopped sweet pickle, minced onions, chopped parsley, lemon juice and salt and pepper to taste.

REMOULADE SAUCE – Add chopped sour pickle, chopped capers, chopped parsley, prepared mustard and tarragon.

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