- Yield : 1 cup
- Prep Time : 20m
- Ready In : 20m
French mayo is very simple to make. Perfect for all kinds of sandwiches and salads.
- 2 egg yolks
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard (optional)
- 1 tablespoon fresh lemon juice
- 2 teaspoons unseasoned rice or white wine vinegar
- 1 cup canola oil
Put the egg yolks, salt, mustard, lemon juice, and vinegar in the food processor. Pulse 4 or 5 times to combine well.
Remove the feed tube, if it is still in place. Run the machine and pour the oil through the feed tube in a thin (less than ¼ inch wide), steady stream until completely incorporated. The mixture will thicken as the oil gets worked in, and the sputtering will diminish by the time the sauce becomes super thick and creamy (photo below). It should take 2 to 3 minutes to add the oil.