Classic House Mayonnaise - 1 Quart

Name: Classic House Mayonnaise - 1 Quart
Prep time: 10 min
Total time: 10 min
Yield: 64 servings
Cuisine: French
Ingredients: 4 large egg yolks (room temperature); 2 tbsp Dijon mustard; 2 tbsp white wine vinegar; 1 tbsp fresh lemon juice; 1 tsp kosher salt; ½ tsp white pepper (or black, finely ground); 3½ cups neutral oil (canola or grapeseed)

A classic emulsified mayonnaise made from egg yolks, Dijon mustard, vinegar, and lemon juice, slowly bound with neutral oil into a thick, glossy base for house flavor variations.

📝 Notes: Chef Notes (Important for Service) • Texture: Should be thick enough to hold peaks but loosen easily with acid. • Color: Pale ivory, not yellow. • Shelf life: • House-made (raw yolk): 48–72 hours refrigerated • Use pasteurized yolks to extend to 5–7 days ⸻ Scaling Formula (Easy Mental Math) Per 1 cup oil, use: • 1 egg yolk • ½ tbsp Dijon • ½ tbsp vinegar + lemon combined • Pinch salt ⸻ Common Fixes • Too thick → Whisk in warm water or lemon juice, 1 tsp at a time • Broken → Start with 1 yolk + 1 tsp water, slowly whisk broken mayo into it • Too oily → Needs more acid and salt, not less oil

⏱ Prep 10m🕒 Total 10m🍽 64 servings

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Ingredients

4large egg yolks (room temperature)
2 tbspDijon mustard
2 tbspwhite wine vinegar
1 tbspfresh lemon juice
1 tspkosher salt
½ tspwhite pepper (or black, finely ground)
3½ cupsneutral oil (canola or grapeseed)

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Method

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Method (Immersion Blender – Preferred for Consistency)
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1. Combine yolks, mustard, vinegar, lemon juice, salt, and pepper in a tall blending container.
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2. Pour oil over the top.
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3. Place immersion blender at the bottom and blend without moving for 10–15 seconds.
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4. Once emulsified at the bottom, slowly lift the blender until fully smooth.
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5. Taste and adjust acid or salt.
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⸻
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Method (Stand Mixer or Whisk)
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1. Whisk yolks, mustard, vinegar, lemon juice, salt, and pepper until pale.
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2. While whisking constantly, slowly drizzle oil—start with drops, then a thin stream.
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3. Continue until thick and glossy.
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4. Adjust seasoning.
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⸻
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Cotillion-Style Flavor Variations (Built from Base)
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Southern Aioli (Great for Fried Green Tomatoes)
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• Add:
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• 1 tsp garlic purée
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• 1–2 tsp hot sauce
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• Smoked paprika to taste
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⸻
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Pimento Mayo
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• Fold in:
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• Finely minced roasted red peppers
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• Touch of cayenne
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• Splash of pickle juice
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⸻
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Herb Garden Mayo (Tea Sandwiches)
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• Fold in:
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• Chives, parsley, tarragon (very fine)
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• Extra lemon zest
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⸻
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Buttermilk Mayo (Dressing-Ready)
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• Thin base with:
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• ¼–½ cup cultured buttermilk
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• Extra salt and black pepper