La Vie En Rose.

It was two years ago when I bought a hand blender since I wanted to make homemade mayonnaise. Today, I have made homemade mayonnaise for the very first time.

I am not gonna say that I was too busy for making mayo, it only took me 5 minutes. You can serve mayonnaise with fish, cold dishes, fried potatoes, eggs, salads, sandwiches, sausages and grilled meats. Meaning: with everything.

You will only need the following:

  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 130 ml. olive oil
  • 130 ml. sunflower oil
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • lemon juice from 1 lemon
  • salt and pepper (if you want it white, use white pepper)

Before you start make sure that all the ingredients are on a room temperature for at least one hour.

Combine the egg, the egg yolk, mustard and vinegar in a bowl. Whisk until blended and bright yellow, about 40 to 60 seconds.

Start adding the olive oil in a steady, low flow, just enough to make a thin line in the mixture is stirred. You will notice after 30″-40″, that the mixture slowly begins to thicken as oil is incorporated and mayonnaise created.

Continue with sunflower oil.


When the mayonnaise reaches the desired amount, stop hitting, add salt and pepper as much as you think.

At the end, add the juice of half a lemon, slam the mixer for a few more seconds and more lemon juice if you want, repeating the process until the taste fits you.

You can keep the mayonnaise in the refrigerator, in a sealed jar for 5-7 days.

If you want, you can use mayonnaise as a base for different types of sauces, you can add garlic, or around 4 mashed anchovies or you can add herbs such as parsley and estragon.

I used mayonnaise for making tartar sauce by incorporating 200 ml of the mayo, 2 tablespoons capers, 7-8 chopped pickles, 2 tablespoons chopped parsley and 2 tablespoons chopped fresh onion. Before incorporating the ingredients I have rinsed the capers and pickles under running water and after mixing all the ingredients together I kept tartar sauce for at least 30 minutes in the refrigerator ir order to “tie” the flavours.


Don’t let time pass by, make the mayonnaise as soon as possible and you won’t regret it.


  1. rugby843 says:

    I made easy homemade tartar sauce when I had unexpected grandkids visit. It was very good. I never liked the store version.

  2. Patricia says:

    Thanks for the follow! You have a nice blog!

  3. Joëlle says:

    Hi, and thank you for following me!
    I make mayo using only one egg yolk, the way my mother used to (no whole egg), so the mayonnaise firm texture takes a little longer to achieve, but it still does in the end, as long as I am careful about adding the oil very, very slowly. We have had to switch to rice vinegar because of sulfite intolerance and it works fine too. You are right in specifying the all ingredients should be at room temperature, it’s absolutely essential!

  4. Teti says:

    Hi Joëlle, thank you for following my blog and for commenting!Is mayo more tasteful whne adding only the yolk?If yes, I will try it as soon as possible!Thanks again!

  5. Sorry Teti, Choose to publish this comment or not. I am French and a detail made me jump. I do not want to be a pain with this long message, but I have food intolerances and have to be very cautious:

    ONE thing about mayo is that it is one of the most delicious sauces, but also one of the most ‘dangerous’ for fragile stomachs. You must NEVER store fresh mayo in the fridge. I know that many people do it, but fresh eggs develop super dangerous bacteria as soon as released from the shell, and this is why this sauce can make some people seriously sick.

    Should you need to have it in advance, buy it at the shop, They condition it with so much chemicals that you can use it for a few days in the fridge.

    Mayo has to be eaten almost immediately, which means It has to be prepared at the very last minute. Your guests (when French 😉 will understand that you disappear for 5 mn in the kitchen to make it. They will appreciate this detail. with relief. Throw away any leftover, no storage in the fridge, ever. Real chefs in restaurants do that! In other restaurants they add up some chemical in it to kill germs…

    Same thing with lemon juice, it oxydates within 5 mn and turns to acid. 1 sp of vinegar (all kinds of vinegar) will do instead, but it is not even necessary, I add another sp of mustard to spice it up a litlle.

    It is funny to observe we all have different manners to prepare it. I only use one yolk, not the extra egg. The big trend at the moment is to use only the white.. 😉

    One last thing, be sure you have many eggs, because some days even if everything is at the right temperature, the mixture remains liquid. No use to insist, try with another yolk…

    • Teti says:

      Hello again Colette, there is no need to say sorry!I really appreciate your comment, I have no idea that keeping fresh mayo in the fridge could be dangerous since before making homemade mayo I’ve read a lot of recipes and everyone stated that you can keep fresh mayo in your fridge!
      As it concerns the recipe, the next time I will try only with the white!Thank you very much for your tips!Greetings! 🙂

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