Homemade mayonnaise takes four ingredients and a few minutes of whisking. It rests on one simple principle: oil and egg yolk need an emulsifier to come together, and that is exactly what mustard provides. It helps the emulsion form, gives it body, and brings a little character along the way. With Pommery® Dijon mustard, finely sieved, the sauce takes cleanly and stays firm.
Serves: 4 • Prep: 5 minutes • Cooking: none • Difficulty: very easy
Ingredients
1 heaped teaspoon Pommery® Dijon mustard
1 very fresh egg yolk, at room temperature
200 ml neutral oil (sunflower, grapeseed)
1 teaspoon wine vinegar or lemon juice
Fine salt and white pepper
Method
Bring to temperature. Take the egg out of the fridge some twenty minutes ahead. At room temperature the emulsion forms far more easily.
The base. In a round-bottomed bowl, combine the egg yolk, the Pommery® Dijon mustard and a pinch of salt. Whisk for about thirty seconds, until smooth and slightly paler.
The first drops. Add the oil drop by drop at first, whisking without stopping. This is where the emulsion forms: let the sauce thicken before speeding up.
Building it. Once the base has taken, pour the oil in a steady thin stream, still whisking. The mayonnaise pales and firms up progressively.
Finishing. Stir in the vinegar or lemon juice: the sauce loosens slightly and brightens. Pepper and adjust the salt.
Storing. Transfer to a clean jar and keep refrigerated. Homemade mayonnaise is best enjoyed within 48 hours.
💡 Perfect pairing: For a more rustic texture, stir half a spoonful of Moutarde de Meaux® Pommery® into the finished sauce: the whole seeds add relief, very good with cold fish or raw vegetables.
Our tips for perfect mayonnaise
What the mustard does. Beyond seasoning, it helps the droplets of oil stay dispersed through the yolk, which is what keeps the emulsion stable.
Whisk in one direction. Keeping the same movement preserves the bubbles already formed, and the sauce comes together faster.
Restarting a mayonnaise. In a clean bowl, put a teaspoon of mustard and whisk the first sauce back in, drop by drop. It comes back very well.
Salt at the end. A pinch at the start is enough; the rest goes in once the sauce has taken.
Our homemade mayonnaise with Pommery® Dijon mustard
This homemade mayonnaise recipe underpins a whole section of French cooking: œufs mimosa, céleri rémoulade, salade piémontaise, sauce tartare. Mustard mayonnaise is not a variant but the recipe itself, mustard being what holds the emulsion together. Made at the gates of Meaux by the Chamois family, Pommery® Dijon mustard gives this homemade mayonnaise a clean set and a lasting hold. Explore our full range of Pommery® mustards.
