Classic French mayonnaise requires only four ingredients and a little patience when whisking in the oil. We season ours with a robust Orléans mustard and a pinch of Piment d'Espelette – this adds a subtle spiciness without overpowering its own flavor. This turns the basic sauce into a dip that pairs just as well with fries, cold meat, or fish as with the classic egg and mayonnaise. Once you get the hang of it, it takes just a few minutes.
France · Apéro or side dish
Mayonnaise with Piment d'Espelette
The only trick: whisk in the oil drop by drop at the very beginning, then only then pour it in a thin stream. With a whisk or mixer, it takes just a few minutes and keeps for several days in the refrigerator.
Ingredients
For approx. 6 servings
Preparation
1
Whisk the egg yolks with the mustard, Piment d'Espelette and a pinch of salt.
2
Whisk in the grapeseed oil very slowly – drop by drop at first, then in a thin stream, preferably with a whisk (by hand or electric).
3
Whisk in as much oil as needed until the mayonnaise has the desired consistency.
Tip
If you pour in the oil too quickly from the start, you risk the mayonnaise curdling. If it does: simply place a fresh egg yolk in a clean bowl and slowly whisk in the curdled mixture – this usually saves the sauce.
