Description
Creamy French mayonnaise from Julia Child promises silky perfection with whisked egg yolks and pure olive oil. Elegant techniques blend classic ingredients into a luxurious sauce that elevates simple dishes with sophisticated Parisian charm.
Ingredients
Scale
Main Ingredients:
- 1 large egg
- ¾ cup (6 ounces / 170 grams) light olive oil
Flavor Enhancers:
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Seasonings:
- ½ teaspoon salt
- ¼ teaspoon ground black pepper (optional)
Instructions
- Gather all ingredients and ensure they are at room temperature to promote smooth emulsification.
- Pour olive oil into a wide-mouthed bowl or container that accommodates an immersion blender comfortably.
- Crack the egg carefully, separating the whole egg into the same bowl, ensuring no shell fragments are present.
- Add freshly squeezed lemon juice, ensuring pulp and seeds are strained out to maintain a smooth consistency.
- Incorporate Dijon mustard, which acts as an essential stabilizing agent for the emulsion process.
- Sprinkle kosher salt evenly across the mixture to enhance flavor profile and help bind ingredients.
- If desired, crack fresh black pepper to add a subtle aromatic dimension to the mayonnaise.
- Position the immersion blender directly at the bottom of the bowl, ensuring it creates a tight seal with the ingredients.
- Pulse and blend the mixture in short, controlled bursts, gradually moving the blender upward to incorporate air and create a creamy texture.
- Continue blending for approximately 30 to 45 seconds until the mixture transforms into a smooth, glossy white emulsion.
- Transfer the freshly prepared mayonnaise to a clean, airtight glass container or jar with a tight-fitting lid.
- Refrigerate immediately, where the mayonnaise will remain fresh for 5 to 7 days when stored at 40°F (4°C) or below.
Notes
- Crack eggs at room temperature to help emulsification happen smoothly and quickly.
- Select high-quality oils with neutral flavors like light olive or avocado for best results.
- Drizzle oil extremely slowly during initial blending to create stable, creamy mayonnaise.
- Whisk vigorously to ensure ingredients combine without separating or becoming grainy.
- Clean all utensils thoroughly before starting to prevent unwanted bacterial contamination.
- Consume homemade mayonnaise within 5-7 days for optimal taste and food safety.
- Add extra seasonings like garlic powder or herbs to customize your unique sauce.
- Use an immersion blender or food processor for faster, more consistent emulsification.
- Keep ingredients cold to help stabilize the mixture and improve overall texture.
- Check consistency by testing thickness and smoothness during blending process.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snacks, Lunch, Dinner
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 150
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 40 mg