Homemade mayonnaise

A video demonstration by The Everyday French Chef.

To return to the mayonnaise recipe, click here.

With thanks to my filmmaker friend Tom Feierabend for his help with this video.


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5 Responses to Homemade mayonnaise

  1. Jody Rechtin Hoffmann says:

    Meg,
    I made the mayonnaise and was very disappointed. I had no trouble with it separating and the texture was excellent. However the taste just was not there. I used olive oil that I bought in Portugal and it was a good quality. The mustard I bought was the only one that I could find that did not contain sugar and I think that might have been the problem. What brand mustard do you suggest and is it available on the web?

    Jody

    • Meg says:

      Hi Jody. I’m sorry to hear that the mayonnaise was disappointing. Here are a couple of tips. Regarding the oil, it’s important mainly to use a neutral salad oil, like sunflower oil, adding only a bit of olive oil at the end for flavoring. This is because too much strong flavor from the olive oil can overwhelm the delicate taste of the mayo. The recipe suggests 1/2 cup salad oil to 1/4 cup olive oil, but you might want to increase the proportion of salad oil to solve this problem. As for the mustard, I just took a look and it’s widely available online. Search for ‘buy Dijon mustard online’. An excellent brand is Amora. So, for example, a site called Saveurs du Jour sells a large jar of Amora Dijon mustard for $6.90. That will make a lot of mayonnaise! All best, Meg

      • Jody Rechtin Hoffmann says:

        Thanks Meg.
        I found that mustard at Poupon U which is a mustard museum near where my brother lives outside of Madison. I will pick it up next time I visit and give it another try. I think I used canola oil so will also change the oil.

  2. Paul says:

    Thank you for your clear and easy to follow instructions. I will continue to return for more knowledge of culinary technique and recipes. Merci!

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