Classic French Mayonnaise recipe
Classic French Mayonnaise recipe

English mayonnaise is terrible! If you’ve never tasted Amora or Benedicta mayonannaise in France, get it on the bucket list and bring as much back with you. In the meantime, here is how to make your own.

This recipe makes around half a pint (in other words, a LOT of mayo.)

If you’re tempted to use olive oil instead of sunflower oil, don’t; it has too much of a strong flavour for the subtle taste of mayonnaise and will give it a green look. You can, however, substitute the second half or third of the sunflower oil which won’t affect the colour or flavour too much (don’t substitute the first half)

Mayonnaise (sauce mayonnaise) classic French recipe


  • 2 Large Egg yolks
  • 2 teaspoons Dijon mustard (Add more for a stronger flavoured sauce)
  • 3/4 teaspoons Salt (adjust to taste)
  • 2 tablespoons Lemon juice
  • 300ml Sunflower oil
  • White pepper


Step 1
Whisk the egg yolks with the Dijon mustard, salt and pepper. Add the lemon juice and whisk again.
Step 2
Carry on whisking and add the oil drop by drop. When the sauce begins to thicken you can begin to start adding the oil more steadily until it's all combined
Step 3
If the sauce is too thick, whisk in 1 table spoon of lemon juice, warm water, or single cream
Step 4
Store in an air-tight container in the fridge for up to 1 week