A good homemade French mayonnaise recipe is all you need to dress up the simplest of ingredients. Whether it be vegetables, eggs or leftover cold steak, this sauce will immediately make it more fancy!
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Homemade French Mayonnaise Takes Me Back
My Mom has always done most of the cooking in my parents’ household, but my Dad was the go-to guy for a handful of recipes like béchamel (with steamed cauliflower), crepes (filled with jam and dusted with powdered sugar), and homemade French mayonnaise!
Whenever there was leftover steak, we knew Dad was going to mix up a batch. We’d enjoy sliced cold steak dipped in his homemade mayo — usually with some French bread and a simple salad. It’s one of those recipes that immediately brings me back to my childhood.
There are many approaches and “rules” to making French mayonnaise: whisk vs. fork, mix by hand or use a blender/food processor, which oil is best…yada yada yada. But I’m sharing the way I learned it by watching my pop make it, and he learned it from my Great Grand-Mère. In her French kitchen.
(BTW, my Dad always uses a spoon to make his mayo!)
My version very closely resembles my Dad’s except that I add lemon juice at the beginning (and a bit more than he does), a dash of sweet paprika at the end (just for the little specks of color), and I use a whisk.
Why not just use the store-bought version? There’s just something about making this by hand that is really satisfying. And, you control all the ingredients!
Serving Suggestions + Helpful Tips
In addition to spreading on sandwiches or using it to bind your seafood or chicken salad, you can enjoy it as a dip for crudité, fries, and steak (or other cold meats) and use it to dress salads and boiled eggs.
Mayonnaise is the base for many other sauces, too. Here are a few simple combos:
- Aioli = mayo + garlic
- Tartar = mayo + relish
- Classic or Cajun Remoulade = mayo + cornichons + capers OR mayo + hot sauce
Homemade French Mayonnaise is really quite easy to make. Start with great ingredients and exercise just a bit of patience. Here are some tips for a successful mayo:
- Start your ingredients at the same temp (so take the egg out of the fridge at least an hour ahead).
- Use good quality oil. I use a combo of extra virgin olive oil and cold-pressed avocado oil.
- Add the oil in a slow steady stream, whisking continuously. OR, add the oil 1 tablespoon at a time and whisk until fully incorporated before adding more (this is how I do it).
Other Sauces For You to Try…
Homemade French Mayonnaise Recipe
- 1 large egg yolk preferably pasture-raised
- 1 tsp Dijon mustard a heaping spoonful
- pinch kosher or sea salt
- pinch fresh ground black pepper
- 1 tbsp lemon juice or white wine vinegar
- ½ cup extra virgin olive oil*
- ½ cup cold-pressed avocado oil*
- dash paprika
- Add egg yolk, mustard, lemon juice, salt + pepper to a bowl and whisk to emulsify.
- Add one tablespoon of oil and mix until it's completely incorporated. Repeat until you've added all the oil. Alternatively, add the oil in a slow, steady stream, whisking constantly.
- Season with paprika. Taste for additional salt or pepper.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.