A French sauce dish built on whole ingredients.

Servings: 6
Active time: 10 min
Total time: 10 min

Organic sourcing

Eggs can significantly benefit from being organic due to potential differences in farming practices. Look for organic options for taste and quality.

Ingredients

• 2 large egg yolks
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 cup neutral oil, such as sunflower or grapeseed
• to taste sea salt
• to taste freshly ground black pepper
• 1 tbsp fresh lemon juice

Method

1. Place the egg yolks in a mixing bowl. Add the Dijon mustard and white wine vinegar.
2. Whisk the ingredients together until well combined.
3. Slowly drizzle in the oil while whisking continuously to emulsify the mixture.
4. Continue to add the oil gradually until the mayonnaise thickens and achieves a creamy consistency.
5. Season with sea salt, black pepper, and lemon juice to taste, whisking after each addition.
6. Transfer the mayonnaise to a jar or container for storage.

Notes

• For a different flavor, substitute part of the oil with extra-virgin olive oil.
• Refrigerate in an airtight container; it keeps for about a week.
• Use as a base for aioli by adding minced garlic.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.