Homemade Mayonnaise (Recipe)

Why buy mayonnaise when you can make it?

Yesterday, at lunchtime, I wanted to make an inside out (or outside in) tuna melt (like a grilled-cheese sandwich, but with tuna). Dilemma: I didn’t have any mayonnaise – and as most of us would agree, tuna simply needs mayonnaise. I knew the closest grocer didn’t carry the only store-bought mayo I’ve ever liked (Maille) and I wasn’t about to complicate my day trekking it down. I was hungry and just wanted to have lunch – simple.

So, I made fresh mayonnaise. In a matter of minutes.

It was one of those first daring days of spring, when anxious (and long-awaited) sunlight floods through open windows. Like I said, I didn’t want to complicate my day – didn’t want to find a recipe, didn’t want to measure any ingredients. Yet, I wanted homemade mayonnaise. I’ve been living in France long enough to know what ingredients one usually uses in mayo and also to know that you have to whip in the olive oil last, in long steady streams with your electric beater. Thus, I started by putting two egg yolks in a bowl and mixing in some mustard and a tad of vinegar. I added salt and pepper…then started pouring in the olive oil. Really fun, actually. I just kept beating until the mixture was thick, stopping to taste and add more of whatever I thought was missing. At first I went overboard with the vinegar, but it all worked out.

SO, no fuss. Just add, taste, beat, taste, beat…until you’re happy with it.

Shopping List

2 egg yolks

Dijon mustard

Red wine vinegar



Olive oil

I ended up with a whole jar
(an old yogurt pot). Since it’s fresh, it has to be eaten soon. What could I make? Another tuna melt? Egg salad? Deviled eggs? French fries (mayo is often served with them in Europe)? Avocado and crab?

As usual, I’m finishing my blog post, hungry.

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