by: Debbi

This recipe includes instructions for making mayonnaise in the blender or by hand. It is lighter when made mechanically because the process uses a whole egg and is very quick. You can use either sunflower oil or olive oil, or a mixture of the two if you prefer. It will keep in the refrigerator for up to 1 week.


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serves: 1

1 egg (or 2 egg yolks)

2 teaspoons white wine vinegar

1/2 teaspoon salt

1 1/4 cups (300 ml) sunflower oil (or olive oil)

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 2546

  • Total Fat: 284.2 g
  •     Saturated Fat: 29 g
  •     Trans Fat: 0 g
  • Cholesterol: 163.7 mg
  • Sodium: 1251.3 mg
  • Total Carbs: 0.6 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0.3 g
  • Protein: 5.5 g

how is this calculated?

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1.  Make sure all the ingredients are at room temperature before you start. Put the egg yolks, vinegar, and salt into a mixing bowl that is set on a cloth to prevent it from slipping.

2.  Using a wire whisk, lightly whisk to break up the yolks. Gradually whisk the oil into the egg mixture, starting with a few drops at a time. Once you have added the same volume of oil as the original mixture of egg yolks and vinegar, you can add the oil a little more guickly. Keep whisking until all the oil is incorporated.

Cooks' note:
Put the whole egg, vinegar, and salt into a blender or food processor. Turn on the machine, then slowly add the oil through the hole in the lid until you have a thick emulsion.


Fennel mayonnaise
Stir 1 tablespoon Pernod, 1 teaspoon chopped chives, and 1 tablespoon minced fennel bulb into 1 quantity of Mayonnaise made with olive oil.

Sauce verte
Blanch 1 oz (25 g) each of spinach and arugula leaves in boiling water for 1 minute. Drain and refresh under cold water. Squeeze dry, then put into a food processor with 1/2 cup (25 g) of mixed parsley, chervil, tarragon, and chives and 1 quantity of Mayonnaise made with olive oil. Blend until smooth.

Marie rose sauce
Stir 5 tablespoons ketchup, 1/4 cup thick, plain yogurt, and some salt and freshly ground white pepper into 1 quantity of Mayonnaise made with sunflower oil.

Lemon mayonnaise
Make the mayonnaise in a machine, using 1 tablespoon lemon juice in place of the vinegar, adding the finely grated zest of 1 small lemon, and using a mixture of half sunflower oil and half olive oil.

Mustard mayonnaise
Make the mayonnaise in a blender using a whole egg, 1 tablespoon white wine vinegar, 1 tablespoons prepared English mustard, 3/4 teaspoon salt, a little white pepper, and sunflower oil.

Tartar sauce
Stir 1 teaspoon each of minced green olives, gherkins, and capers and 2 teaspoons each of chopped chives and chopped parsley into 1/2 quantity of Mustard Mayonnaise (see above).

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