Mayonnaise Recipe

Makes 960 mL

  • 75 mL pasteurized egg yolks
  • 2 tbsp/30 mL water
  • 2 tbsp/30 mL white wine vinegar
  • 2 tsp/4 g dry mustard or 2 tsp/10 mL prepared mustard
  • 2.50g sugar
  • 720 mL vegetable oil
  • Salt, as needed
  • Ground white pepper, as needed
  • 2 tbsp/30 mL lemon juice
  1. Combine the yolks, water, vinegar, mustard, and sugar in a bowl. Mix well with a balloon whisk until the mixture is slightly foamy.
  2. Gradually add the oil in a thin stream, constantly beating with the whisk, until the oil is incorporated and the mayonnaise is smooth and thick.
  3. Season with salt, pepper, and lemon juice.
  4. Use immediately or refrigerate in a clean container for later service.