Michelle's French Mayonnaise in a Flash!

Total Time
4mins
Prep
2 mins
Cook
2 mins

My French friend came over for lunch recently & as we stood in the kitchen chatting & sampling the fine wine, I thought I'd impress her and whip up a homemade mayonnaise for the eggs! As I started my drop by drop method, she laughed and showed me this AMAZING way of making mayonnaise in a flash! The only criteria seemed to be the bowl, or lack of a bowl - she uses an old fashioned TALL glass measuring jug, which I also happen to have. Once you have made it this way, you will never go back to the drop by drop way ever again! Here's Michelle's Mayonnaise!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Take a tall measuring jug or a tall glass container - it must be tall apparently!
  2. Put the egg yolks, Dijon mustard, garlic if using, salt & pepper in the jug. Mix them together.
  3. Pour in the oil.
  4. Using a hand blender - plunge it all the way to the bottom and then turn it on.
  5. NOTE: (The hand blender is one of those long thin ones, that has concealed blades underneath at the bottom.).
  6. Then very slowly pull it up towards the top of the jug, you will see the mixture turning into mayonnaise as you pull it up!
  7. Add the lemon juice as soon as your mixture has turned into mayonnaise!
  8. Blitz it again with the hand blender, taste & season again if you wish.
  9. Store in a jam jar for up to a week in the fridge.
  10. N.B. If you don't have a container which holds 500 ml, you can halve the quantities with no problem at all.
  11. Et voila, c'est parfait!
Most Helpful

5 5

Worked fantastically well. My very first time of making mayo.

I used extra virgin olive oil (we like our oil heavy in taste) and the flavour was quite strong, so i added a bit of castor sugar, a bit at a time and tasting it each time, to balance the flavour. Next time I'll use vegetable oil.

We used it for salmon wraps and the kids loved it - despite the strong olive oil flavour.

Thx sooo much for posting.

I tried this again a second time with some slight alterations, inspired by a friend who uses the drip method though:
1 big whole egg (instead of just egg yolk)
250ml oil (125ml sunflower and 125ml pomace oil)
mustard, salt&pepper
(I left the garlic out because i was in a hurry)
1/2 cup lemon juice (added in the very end, as per instructions)
It turned out lighter in flavour - less 'olivy' flavoured - and much whiter.
Fantastic!!!

5 5

At first, all I had was a slightly thicker yellow oil, but not mayonnaise.... then I thought about things for a moment and remembered that mustard is an emulsifier in dressings, making oil and water stay together when they otherwise wouldn't. Eggs are essentially water and since I had nothing to loose, I added a bit more mustard, and then a little bit more and wa-la, I had mayonnaise! Thanks for a great quick and easy recipe for a pantry staple!

4 5

This is how I've been making mayonnaise forever! I made only a quarter of the amount but still needed 2 egg yolks to get the right consistency, I think because they were small and a little old. I ran out of lemon juice so used white wine vinegar instead, I also added this at the beginning instead of the end and it tasted very nice. I added dill and we had it with our salmon. Thanks!