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    You are in: Home / Recipes / Michelle's French Mayonnaise in a Flash! Recipe
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    Michelle's French Mayonnaise in a Flash!

    Michelle's  French Mayonnaise in a Flash!. Photo by French Tart

    1/5 Photos of Michelle's French Mayonnaise in a Flash!

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    Total Time:

    Prep Time:

    Cook Time:

    4 mins

    2 mins

    2 mins

    French Tart's Note:

    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!

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    Units: US | Metric


    1. 1
      Take a tall measuring jug or a tall glass container - it must be tall apparently!
    2. 2
      Put the egg yolks, Dijon mustard, garlic if using, salt & pepper in the jug. Mix them together.
    3. 3
      Pour in the oil.
    4. 4
      Using a hand blender - plunge it all the way to the bottom and then turn it on.
    5. 5
      NOTE: (The hand blender is one of those long thin ones, that has concealed blades underneath at the bottom.).
    6. 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. 7
      Add the lemon juice as soon as your mixture has turned into mayonnaise!
    8. 8
      Blitz it again with the hand blender, taste & season again if you wish.
    9. 9
      Store in a jam jar for up to a week in the fridge.
    10. 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. 11
      Et voila, c'est parfait!

    Ratings & Reviews:

    • on May 18, 2011


      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.

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    • on March 10, 2010


      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!

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    • on April 23, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)


    Nutritional Facts for Michelle's French Mayonnaise in a Flash!

    Serving Size: 1 (569 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2714.6
    Calories from Fat 2717
    Total Fat 301.9 g
    Saturated Fat 41.7 g
    Cholesterol 442.6 mg
    Sodium 1683.7 mg
    Total Carbohydrate 4.2 g
    Dietary Fiber 0.4 g
    Sugars 1.1 g
    Protein 7.0 g

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