Pierre Franey's Mayonnaise
Updated March 7, 2024
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:1 cup
- 1egg yolk
- Salt and freshly ground white pepper to taste
- 1tablespoon Dijon-style mustard
- 1tablespoon fresh lemon juice
- 1tablespoon white-wine vinegar
- 1cup vegetable or olive oil or a blend of both
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
246 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 80 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the yolk in a mixing bowl and add salt, pepper, mustard, lemon juice and vinegar. Beat vigorously with a wire whisk or electric beater.
- Step 2
Start adding the oil gradually, beating and adding oil until all is used. Taste for seasoning.
- Step 3
If mayonnaise is not used immediately, beat in a tablespoon of water. This will help stabilize it and slow its breaking when stored in the refrigerator.
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Cooking Notes
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DrPat
Used olive oil - made the mayo slightly bitter. Redeemed it with neutral oil and an extra egg yolk. Never got as thick as I’d like.
JMac
This is perfect. I used the whisk attachment to the Kitchen Aid mixer with a small-ish bowl.
Annie V
Great flavor, easy, and adaptable. Didn't have lemon juice on hand, so substituted 1T tarragon vinegar and whipped it all together with an immersion blender. Adding the tablespoon of water changed the consistency to more like an aioli, but I've never heard that stabilization tip before so I figured it was worth a try.
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