The Fare Lady Welcome to the Homepage of Susan Sampson, Author of: 12,167 Kitchen and Cooking Secrets
blog kitchen Secrets recipesFollow Me: Twitter Facebook
bio Media page coming soon Contact

French Mayonnaise

This decadently rich, thick, classic mayonnaise absolutely proves you do not need to laboriously, drop by drop, hand-whisk homemade mayo. The one and only Julia Child herself used a food processor. Though her method is not exactly child's play, it is pretty reliable. Adapted from Mastering The Art Of French Cooking: Volume 1. (Check out this simply miraculous alternative: Minute Mayo. The whole story: How to make the best homemade mayonnaise and aioli.)

1 large egg + 2 large yolks, at room temperature
3 to 4 tsp (15 to 20 mL) lemon juice, to taste
1/2 tsp (2 mL) dijon mustard
1/2 tsp (2 mL) or more kosher or sea salt
2 cups (500 mL) canola oil
1/8 tsp (0.5 mL) ground white pepper

In bowl of food processor, blend egg and yolks 1 minute at low speed. Add 1 tsp (5 mL) lemon juice, mustard and 1/2 tsp (2 mL) salt. Pulse once. With machine running on high speed, drizzle in oil in steady stream of droplets, not stopping until about half the oil is used and mayo thickens.

Add 2 tsp (10 mL) lemon juice and pepper. With processor running on low, drizzle in remaining oil in slow, steady stream. If desired, add remaining 1 tsp (5 mL) lemon juice. Adjust salt. Pulse once to blend.

Use immediately. Or transfer to small storage tub, cover and refrigerate.

Makes 2-1/4 cups (550 mL).

  • You could make this in a blender. However, Julia Child didn’t like using a blender because it’s too hard to scrape out the mayonnaise. I agree.
  • Eggs separate best when cold, but whip best at room temperature. Put them in the bowl of the processor and wait.
  • Any neutral, refined oil will work. Avoid extra virgin olive oil. The vigorous rotation of the blades can quickly turn extra virgin olive oil bitter. (Why? See "Avoid Bitter Disappointment" in my Minute Mayo blog.)
  • You can store homemade mayonnaise in the fridge up to 4 days.

French Aioli
With machine running, toss 4 cloves garlic into food processor to chop. Then carry on with eggs and rest of recipe.

Tested in Imperial


Apps & Snacks

Soup's On









Dip, Dunk, Dollop, Drizzle

Minute Mayo

EVOO Mayoli

French Mayonnaise

Red Chili Mayo

Chipotle Mayo

Roasted Garlic Aioli

Horseradish Aioli

Spanish Aioli

Signature Asian Mayo

Roasted Pepper & Olive Aioli

Poblano Lime Aioli

Chili Lime Aioli

Open Sesame Aioli

Truffle Aioli

Cuban Mojo

Mojo Mayo

Piquant Jalape˝o Mayo

Sunshine Tomato Mayo

Pesto Mayo

Curry Lime Mayo

Chutney Mayo

Tomato Basil Mayo

Andalouse Sauce

Spinach Aioli

Mushroom Mayo

Nišoise Aioli

Fresh Herb Mayo

Honey Dill Mayo

Lowcountry Aioli

Gremolata Aioli

Hasty Gravy

Gluten-Free Hasty Gravy

Land of Plenty Gravy

Dripping Gravy

Hasty Cider Gravy

Gluten-Free Cider Gravy

Hasty Peppery Mushroom Gravy

Gluten-Free Peppery Mushroom Gravy

Hasty Herb Gravy

Gluten-Free Herb Gravy

Hasty Wine & Bacon Gravy

Gluten-Free Wine & Bacon Gravy

Hasty Mushroom & Port Gravy

Gluten-Free Mushroom & Port Gravy

Thin Crispy Batter

Lemon/Lime Garlic Dressing

Pumpkin Hummus

Basil Parmesan Dressing

Gringo Guacamole

Honey Mustard Glaze


Buffalo Chicken Dip

Baked Goods

The Sweet Life


The Basics


Home   - Bio  - Blog  - Kitchen Secrets  - Contact  - Recipes  - Media page coming soon

©2017 Design by Booker Design & Programming by Evolution in DesignZ - All Rights Reserved