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Before starting this Mayonnaise recipe, make sure you have organised all the necessary ingredients.
In a mixing bowl, clarify the eggs. For an easier operation, you can use an egg separator.
Add the mustard.
Season with salt and white pepper (if available).
Using a whisk or an egg beater, combine the mustard and the egg yolks with a rotating motion.
Gradually add the oil in a thin stream. While stirring, you can notice the mustard incorporating to the egg yolks and the mayonnaise thickening.
Continue whisking until every drop of oil has been thoroughly combined.
Vigorously whisk the preparation to give it more body. Add the vinegar (optional). Transfer into a serving bowl. Mayonnaise can be kept in the fridge (+4°C) for up to 24 hours.