How to Make a French style mayonnaise sauce (in just a few minutes)

The French style mayonnaise sauce is simple, delicious and only takes a few minutes to make. In this tutorial I demonstrate the technique on how to make a French mayonnaise sauce from scratch .
Ge the recipe: bit.ly/3sVGPuW
it is usually made with grapeseed or sunflower oil but you can use other oils too . just do not use olive oil as it will give a bitter taste to the mayonnaise. olive oil is used to make the aioli or rouille sauce.

[@jumzbrugs9867]

"If you're in a bad mood it will influence your mayonnaise" Life lesson there

[@alisonwhite4566]

True for all cooking!

[@racl1954]

@@alisonwhite4566 True for everything you create. I make guitars..........I won't work on one unless I am in a good mood.

[@iparipaitegianiparipaitegi4643]

When women have their period, they can’t make a mayonnaise

[@user-bn4jk8gn1k]

this is true for painting as well. conversely, I'd say if you're in a bad mood you should clean: channel that anger

[@fishfooood]

Same for bread 😂

[@KirkTeetzel]

Did it! Finally! I've followed so many recipes and it just never tasted right. This was perfect. The 150ml oil to one egg yolk was EXACTLY what I needed to know.

[@FrenchCookingAcademy]

glad to see it was helpful for you you can enjoy french mayo anytime now . it’s a good base to use and then add lots of other things like the famous coctktail sauce for prawns 😀👨🏻‍🍳

[@kathryntillman1499]

Thank you! My husband always wants mayo and I want to start making it for him to avoid some ingredients in the store bought versions. I know he will love this and so glad you didn't tell me I need to buy an immersion blender!

[@sonydey3309]

I am a hotel management student , we were taught the same way and while i practice i watch your videos . thank you buddy

[@FrenchCookingAcademy]

HI Aagni its that great to hear. i hope you will find some useful video on this channel. an please if there is anything you need to see just ask for it and I will try to fit it in.

[@nikhilgolla4457]

Bro what mustard he's using?

[@hzlkelly]

@@nikhilgolla4457 Dijon

[@lorenzomorfini6600]

@@FrenchCookingAcademy Stephen my congrats, I have been failing Mayo and hollandaise for 3 years until Yesterday night i made It and its Amazing. One curiosity why Gordon Ramsey Is so convinced when he says that salt only at the end as It destroy the yolks? Cant understand, anyway you the man thanks again

[@sanatanveer22]

Plzzzz sppot me

[@MrKErocks]

I had a stray egg yolk and decided to make mayonnaise for the first time ever. But I changed to ground white pepper, added a tiny touch of garlic powder and a pinch of white sugar. Came out great! You've changed my life for the better! Thank you for your French mayonnaise video!

[@FrenchCookingAcademy]

that’s great to hear mayonnaise is so versatile and it’s easy to make it yours with all kind of flavours . add a few drops of lemon juice if you want it whiter in color

[@ghoulie1313666]

As I slide down a culinary rabbit hole cooking my way through isolation. Life gets sweeter while our social life bitters. Wine, eggs and a spatula are my new family. Every day I have breakfast at Tiffany's. Thanks!

[@amyahdocq8835]

@ 2:52 ... My grandma was also saying that making a mayo on a stormy day, often the mayo "drop" meaning she will become more liquid... you do your mayo like me... the best of the best Thank you 🌹

[@tedwilliams7021]

Best mayonnaise recipe I’ve ever made! So simple. Thank I you!

[@piapadmore430]

I use extra light organic virgin olive oil, and my mayonnaise always turns out so great! No bitterness and color is very rich, and beautiful.

[@galupas]

Correct, so do I.

[@Ryan-ul8yf]

Would you say you use about the same amount of vinegar as the chef in the video? What kind of vinegar do you use?

[@piapadmore430]

@@Ryan-ul8yf I use lemon juice, maybe a tablespoon; but you can use less- 2tsp. I prefer the tanginess of lemon juice. If you want to use vinegar, I would use a white wine, or a champagne vinegar (the amount the chef used). Hope I helped! Good luck!😊

[@Ryan-ul8yf]

@@piapadmore430 indeed, thank you!

[@pnwesty7174]

Used this to make my first ever mayonnaise tonight. Added a few cloves of roasted garlic at the end, and a touch of cayenne. Easy and tasty.

[@lizdavies264]

That’ no longer a mayonnaise, it is aioli sauce😱

[@andrewcooper7256]

@@lizdavies264 Actually a real aioli has no egg yolk, simply finely pureed garlic and oil. Mayonnaise is simply a shortcut to get a strong emulsion going quickly.

[@donnaschott3880]

I've been making mayonnaise for years (in USA) and it takes 2-3 minutes and if you ferment that mayo it will last in the fridge for up to 3 months! Best mayo ever and great for the microbiome as well. I don't see how the "French" mayonnaise is different?

[@ladylilac3726]

The mayonnaise worked! Honestly, this is the best recipe I have ever found, and honestly follow him in every step. I had a little trouble finding out how much 150ml were to ounces but it all came out just fine. Now I have some amazing mayonnaise to make a MEAN BLT for my husband this morning. Merci 😊

[@globegalwilcox8802]

Turned out and only measured the oil. How amazing. Have used a blender & sometimes it works, sometimes not, but have learned to let it chill & try blending it again. Now that I have a simpler recipe, will stick to this. Merci.

[@sylverscale]

That's how my mom taught me (German here). For our homemade potato salad with mayo, a little bit (about a teaspoon) of sugar is added, plus diced onion. Tastes awesome. People are often amazed that I make the sauce from scratch, but it's really easy. First time I made it I was in elementary school, around 7 or 8 years old. The key is to have the ingredients at room temperature, and to add the oil slowly.

[@petem6354]

The problem with adding sugar is that the sugar crystals don't easily dissolve in oil or egg yolk. If you must sweeten it a little then try drizzling in a tiny bit of honey as you mix

[@tkarz]

silverscale: do you also add mustard or just the sugar & onion?

[@TheQueenRulesAll]

​@Pete M I was raised using granulated sugar and it seems to mix well. Now I am more likely to use honey or agave to sweeten. Agave is a bit sweeter and a thinner consistency and mixes well in dressings even if the ingredients are cold.

[@Kathicm]

I can't believe it! I have made mayonnaise several times, and hand whisked is the easiest method. 😃 Far more forgiving. Thanks for guiding me out of my comfort zone.

[@marcolucca6241]

I tried for 6 months to make mayonnaise with all the Strange tools that you Can find on amazon etc. The result was negative. Then I saw your video and I was able to do a fantastic sauce AT FIRST TIME! and the amazing thing is that every time it doesn't fail. thanx thanx thanx! Un saluto dall'Italia!

[@Rhaspun]

marco lucca Should have bought a stick blender. Worked the time I tried it. Done in less than 3 minutes total time.

[@davida9913]

Blenders work well for making mayonnaise. Put all ingredients into the blender, turn it on and dribble in the oil. You will have mayonnaise in seconds. I prefer an oil that does not have its own strong flavor. Because we get so much Omega 6 oil in our diet, I think a good choice is olive oil that has been run through a charcoal filter to remover the taste.

[@jackdeath]

@@davida9913 Why buy olive oil to just remove the taste? Why not just buy sunflower oil?

[@homasas4837]

@@davida9913 Olive oil is a very bad choice its too flavorful. In France we usually go with sunflower as it's blend. And then you can more easily turn your mayonnaise into aïoli or tartare

[@priestesslucy3299]

@@homasas4837 back when french mayonnaise was invented I doubt they had seed oils. It was Olive Oil or Lard (or possibly ghee, but was ghee part of French cuisine? I know butter was a huge part of it.) Honestly though lard might be the wave, it should congeal a lot more creamy and thick

[@CFinch360]

My mother used to make mayo using this exact same recipe only she used a blender. It's inexpensive, and delicious. Thanks for a simple, clear and effective method. I've subbed.

[@zekemchenry2368]

This Mayo came out wonderful! I'm DONE buying it at the supermarket. This taste Wonderful! Merci Stephan!

[@lumberchicken007]

Hahaha…how did that work out for you?

[@timvantuil2567]

Thank you for making the video in English! Your English is very good, by the way!

[@KolasName]

Just made it and found it as a pretty good mayo even out of chip ingredients. And it's amazingly thick! Great recipe!

[@SabotPottery]

It's funny, I learnt to make mayonnaise in a hotel management course I was doing in 1973 when I was 18. But it was only 10 or 15 years ago that I started making it again. In those days everyone copied the French and mayo, hollandaise, Béarnaise etc were pretty well the only sauces taught, and this was one of the easier ones to do. I like the Tasmanian tea-towel you are using, it takes me back to when I was living there. Love your Channel as I always learn so much and ignites my passion for cooking again., thanks.

[@desertodavid]

Sabot, if you haven't already check out Jean Pierre's Cooking Channel. He's a master French chef with over 50 years experience.

[@AnaLuizaHella]

Since you taught me I'm doing it on a regular basis. I did it today. 😘 Thank you!

[@inocenciotensygarcia1012]

I loved it. I made it today with your instructions.What a difference,ThankYou so much.

[@elysianfields888]

Thank you Stephane! This works wonderfully!

[@merilymerily2230]

I had a fail yesterday from a different recipe but this recipe worked for me and tastes amazing!!!

[@sharonhoang]

Thank you! I love everything French! Greetings from Virginia, USA

[@Extys]

As opposed to Virginia, Belgium?

[@dearhealth1799]

French cooking was always great.thanks!

[@eduardodifarnecio2336]

I just did it. Wonderful recipe. So simple and delicious. Might spell the end of bottled mayonnaise for this commenter.

[@vodafonework6853]

I know this recipe since I was 10 years old,I started with cooked eggs,use only yolk ,and the same slowly adding oil to it ,but I used Woden spoon ,and add as much mustard you like but don't add more then 2 tea spoon,it's simple and easy I always make my own mayonnaise 😍 greeting from Hungary

[@danemon8423]

why cooked eggs?

[@ysl6194]

@@danemon8423 Safer. Not everyone got time to go out and buy pasteurized eggs everyday. Par boiling or precooking the egg first will make it safer to consume especially for old people and young children.

[@prakashsaini9400]

Wow, looks delicious, I will definitely try today

[@belmapalavra7456]

Thank you very much, a real recipe at last...

[@lorenzodavolio5341]

Merci enfin qq1 qu’il l’explique super simplement...j’en ai fait toute mon enfance...bref un jeu d’enfant. Je te suis depuis le début de la pandémie c’est vraiment top ce que tu fais

[@e21big]

My mind is blown - you make it looks so simple

[@amigoprovocante]

Brilliant ! You make french cooking sound so easy and practical. Compliments :-)

[@rajendranardekar1090]

Wow, real fab. Simple and quick.

[@cowboy930]

That looks delicious thank you for sharing .

[@drexldog]

This is the only homemade mayo recipe that has worked for me after trying so many using the stick blender, regular blender, food processor. All those basically turned to liquid salad dressing (clearly I was doing something wrong). This, however, came out the correct consistency. My arm is a bit sore now, haha, and I'll have to use a more neutral oil next time. I used olive oil (as that's what I had on hand) and it came out a bit oily tasting. I added a bit more vinegar and mustard and that helped.

[@fisherking7798]

I learned it this way but I've had good results with a simple hand mixer

[@istudios225]

He said 150 ml of oil per each egg yolk. And he didn't use all of the oil either. He stopped pouring when he saw his mayo was done. And there was still about 10 mls oil left in the oil container. So he only used about 140 ml. Most other recipes call for 3/4 cup oil to each egg yolk. Metric cup measure is 250 ml. Three quarters is 187.5 ml - way too much oil for each egg yolk. This could be the reason why so many home-made mayonnaise fail. Gordon Ramsay uses 300 ml oil for 3 egg yolks. But Jamie Oliver gave the wrong amount of oil for his recipe - 500 ml for 2 egg yolks! Just this alone makes him a fraud in my eyes.

[@godgolonka]

Stephane, you rock! Having multiple failed attempts behind me, I’ve resorted to buying mayonnaise. Maybe not any longer - just tried this recipe, and it worked flawlessly.

[@fridolienadadikam5007]

wauw verry-verry simple love it.

[@charlesh4922]

Excellent demonstration. Easy! You are a genius!

[@Daughter-OfTheKING]

Oh my goodness! I just made your mayonnaise recipe and I’m so happy how it turned out. I used avocado oil and it is perfect. Better than my mother used to make in my birth country. Thank you. 😊

[@rickross5421]

How was she doing ?

[@Daughter-OfTheKING]

@@rickross5421 I’m guessing she used some kind of vegetable oil and a tiny bit of regular mustard because it was very pale but still tasted great. That was many years ago in Czechoslovakia. She is 95 now and not making any mayonnaise now

[@rickross5421]

@@Daughter-OfTheKING oh yeah i get it 95 is not an age to whip mayonnaise ahah ! Mine used to do it with dijon mustard but "mi-forte" (=half-strong) and a 4 oil mix commonly sold in France. But for real, mustard does everything in Mayonnaise. You can try different vinegars too it gives a different taste. xeres, balsamic (?), red whine, white vinegar , etc ...

[@rickross5421]

@@Daughter-OfTheKING She used ot to do a Mayonnaise every week-end because we used to eat horse meat tartare style with french fries and a side of mayo. Or during summers : tomatoes cut and coated in mayo

[@Daughter-OfTheKING]

@@rickross5421 I use apple cider vinegar or lemon juice and sometimes toss in a very small Clove of garlic in it. It’s amazing on fresh sliced tomatoes.

[@DarkMoonDroid]

I've made this so many times now using measuring spoons, that I am now ready to graduate to eye-balling it. LOL Thank you!

[@yahia_dua]

that's great I didn't know we can make it home.., and I really luv French recipes but most of the channels are in French ..glad found us channel

[@seemapatilJapan]

Thank you. Very well demonstrated.

[@bell1435]

This guy really knows what he’s doing 👏🏻

[@Mikey-ym6ok]

Yeah it’s literally the same recipe everyone else uses. It’s not hard to make at all. The French mayo is made with cream and eggs. This is the Belgian way of making mayo

[@alexk3088]

This is, indeed, the real mayonnaise. Just a thought: those who grew up with store-bought mayo from a jar, might appreciate a bit more acid. Fresh lemon juice or vinegar for that familiar zing. Adding it at the very end of mixing will whiten the sauce slightly and it'll look more familiar. It might be wrong but sometimes what you grew up with stays with you :) I've made traditional Provencal mayo with extra virgin olive oil and it was proper, but I was just missing something. FWIW I am not criticizing the real recipe :)

[@johnchase4408]

This is not "real" mayo. This is his French version.

[@CzoTortilla]

@@johnchase4408 Oh yes obviously "mayonnaise" is a german word. I don't even understand why he adds "French" next to "mayonnaise" by the way.

[@everythingisaworkinprogres5729]

@@johnchase4408 Mayonnaise was invented by a French chef.

[@alejandroojeda1572]

@@everythingisaworkinprogres5729 Nope. dozens of versiones existed in the 18th century across France and Spain. No one knows Who invented mayonnaise...and it's quite disputed.

[@alejandroojeda1572]

That mustard might give the Zip you're looking for

[@tranhao9045]

Thank you for sharing this recipe .easy to make

[@lilirebeccaskinner6670]

Love this and share it alot!

[@bookmouse770]

The way you made it, was so fast and it emulsified so quickly! I must try this. You have to be in a good mood and have the right accent! :-)

[@sylviacarlson3561]

Ha ha! Cute response!

[@Akros2009]

Fiz essa receita semanas atrás e ficou uma delícia. Hoje vim relembrar de como fazê-la, pois estou indo repetir essa experiência. Recomendo!

[@meryllamistoso]

thank you for the simple instruction

[@user-mx1ro7bf6v]

I made it today, came out excellent. Thank you for sharing a wonderful recipe with us.🙏🏼

[@FrenchCookingAcademy]

thanks a lot for trying mayonnaise goes well with sandwiches with roast chicken lettuce and tomatoes. ( thats what we do in france)

[@marysiaprawdzinska4878]

Thank You so much! Following Your instruction, I made my own mayonnaise today. Of course, it's fantastic, but what I'm most amased with is that making an awesome sauce has turned out to be so easy and available to me! I believe I'll never buy mayonnaise again. :)

[@FrenchCookingAcademy]

Marysia, I am so glad you tried that mayonnaise sauce. I keep telling everyone about how easy it is to make your own mayonnaise but most of the time people still think that because its French its going to be difficult. this mayo can be mixed with garlic for a garlic mayo. or even paprika powder to give to extra taste and color.

[@marysiaprawdzinska4878]

I surely will try these out :) Greetings from Poland!

[@ibikats4366]

So you have learned me why I must not bother buying mayo at the markets!!! This is always perfect creamy and healthy❤❤❤

[@seikibrian8641]

"you have learned me" * You have *taught* me. You learn by being taught.

[@barrycarrigan5584]

Just watched , just made , will never buy shop bought again , amazing Thanks.

[@repairman99]

Great video. Very clear instructions.

[@henriklarsson8741]

Loved it! Thank you so very much. I am just so fascinated by french cuisine and loving your channel. Keep it coming, subscribed. Culinary art student from Pakistan.

[@moakamoh]

Pakistan has a Culinary art school ?

[@henriklarsson8741]

@@moakamoh Yes, there are a few. Mine being COTHM (College of Tourism and Hospitality Management.

[@moakamoh]

@@henriklarsson8741 nice, would like to see their culinary skills on youtube too. pakistani cuisine is very interesting and unique in the world, from Tandoor ovens to dripping gulab jamuns, its one of its kind.

[@opalprestonshirley1700]

When we were kids my father would make French mayonnaise, was it ever better than regular mayo.

[@froglegs4910]

The simple is the best ! Thanks your video !

[@keziajiao9306]

Thank you. It looks so good

[@MHarenArt]

I recently learned that this can be done in a narrow deep container with an immersion blender! Everything in the cup, no slow pouring, and voila!!! 15 seconds and you have 1 1/2 cups of mayonnaise!!!

[@jacobharris1846]

That's awesome. I believe it too, you can add the oil much faster than I used to think. The old french masters just pour it in so fast going against everything I first learned! Good tip!

[@JoachimVampire]

yes aaand no, i make "alioli" (it's like normal mayo.. oil, egg yolk, salt, vinagre or lemon juice and one or two garlic clovers) by hand on a mortar (i don't like using a whisk since i want to destroy the clover as much as possible) and the result is ultra thick. to the point i can turn the mortar upside down and the pestle will be stuck inside for a few seconds before starting to drop slowly if you do it with an immersion blender it ends up being super runnier

[@1947Rogerio]

I make my mayonnaise in just a few seconds, using the narrow deep container that is usually bought with the immersion blender. 1) 1 or 2 whole eggs in the bottom of the container (yes, I mean the yokes together with the whites: 1 egg for light and 2 for thicker mayonnaise); 2) Place the immersion blender deeply inside the container, pressing the whole eggs; 3) Add 2 to 5 full tablespoons of white wine vinegar (according to your liking for sour taste); 4) Add 2 tea spoons of mustard (Dijon is the best); 5) Add 1 flat coffee spoon of white sugar; 6) Add a pinch of salt and ground black pepper to taste; 7) Now fill the container almost to the top with a mixture fifty/fifty of olive oil & maize or sunflower oil (not soy oil); 8) Turn on the immersion blender and move it from bottom to top and vice-versa, as often as needed until obtaining an homogeneous yellow mixture = a generous quantity of mayonnaise is fully ready!!! For mayonnaise as a special refinement to accompany boiled seafood, add a few drops of tomato sauce or even Ketchup before starting moving the mixer. The mixture turns a pink color which nicely matches the seafood. My grandmother used to say that the eyes eat before the mouth...

[@jessicam.calugay3132]

1 egg yolk a pinch of salt pepper a few drops of vinegar mustard mix them up then add oil 150ml per egg yolk

[@jessicam.calugay3132]

@Evan K avocado oil if you prefer

[@adrianos8310]

What kind of mustard . I dont have french mustard

[@thefireman285]

@Evan K Sunflower, or Peanut oil is what they typically use in France.

[@yyy6223]

Can you use olive oil?

[@SuperSetright]

@@yyy6223....yes

[@moisessasson5679]

Great Recipe !!! I did it and it came delicious

[@rosalache4581]

Thank you I love it you made it so easy. It's was a little scary for me to do it I didn't dare,now Mayo of my own. Very appreciated .

[@sethsovak5757]

Where did the people who dislike this video come from??? Its impossible to not appreciate this

[@radioboys8986]

world is full of grumpy people who dislike everything

[@keptinkaos6384]

A Vegan fascist might be your answer.

[@alpinerose9181]

My Papa used to make mayonnaise like this many decades ago.

[@alicelovescats888]

looks amazing!!! thanks

[@islandgirl3717]

I try it and it was perfect!

[@trufflehunter58]

The trick is: stick to the classics. ignore all the post-modern bullsh*t. Merci Stéphane, t'es magnifique!

[@Kiev-en-3-jours]

Ignoring new recipes is just as plain stupid as ignoring the original recipe. Be smart. Know them all and use the one that best fit your recipe.

[@paoloibayan7055]

Mayo is so easy to make. Dunno why people bother buying it in supermarkets. I haven't heard a chef telling you to put potassium sorbate and monosodium glutamate in a mayo...

[@akmal94ibrahim]

@@fredfable5655 Dude, it's the internet. He's not writing a thesis. Chill.

[@fredfable5655]

Is respect...to the rest of the world.Including you and me, dude..

[@akmal94ibrahim]

@@fredfable5655 Oh get off your high horse. Are you that insecure to be looking for respect in a youtube comment section?

[@runemichaeljensen]

Why are you bitching about his writing, when you can't even put together one proper sentence. Your sentences are incredibly flawed.

[@lwitt8448]

Fred Fable Really? What kind of response is this?

[@jamielee8335]

I make the same mayo for years sometimes I add a little crushed garlic and parsley then mix it all gently into cold boiled potatoes as a salad item.

[@RuffEdgesBakery]

Wonderful video. Thank you!

[@heinzbruno1]

My mother taught me, real mayonnaise is: 1 egg yolk and nothing else other than oil, which you pour gently and slowly while you whisk. Only at the end, when almost done, you put a little salt (no pepper) an drops of lemon. That's all. You don't need the mustard beforehand to emulgate the solution, because the egg yolk would do that with the oil alone (But some people like mustard inside). For her, mayonnaise is only egg yolk and oil and a little bit of salt and drops of lemon. (Some like to put pepper and a very little ground fresh garlic, which I also like).

[@robertdelisle5384]

heinzbruno1 Your mother’s recipe is also very good one. Try this one and then you will have two ways to make a good mayonnaise. Bye.

[@sde257]

White pepper

[@michelejackson2184]

That’s the way my mum taught me

[@wilhorstman59]

The belgians put lemmon in it. The french and dutch do it with mustard.

[@kimquinn7728]

@@wilhorstman59 Variety is the spice of life. So many 'proper' recipes to enjoy!

[@michaelbressette2599]

I actually manually made this mayo. Typically I use a stick blender, however after watching this video I did exactly this but I didn't let the egg sit long enough to reach room temperature which would have been ideal now that i see the difference. My mayo turned out great despite the texture difference that room temperature & fridge temperature eggs made. Other than that it turned out perfect, it only took about 12 minutes to make & I used Virgin cold pressed olive oil because i dont know any oils other than Olive oil that are clean food grade oils unlike canola which I will never use. In this mayo I added a bit of garlic & smoked paprika to this & next time white pepper versus black is more ideal for me. Personal preference. but this video couldn't have been simpler & I actually proud of myself for not resorting to technology to make mayo which I LOVE & the store bough cramps me so bad & really makes my IBS flare up, this version doesn't cause the oil quality is far superior & no hidden ingredients. Thanks for this video which was very encouraging :)

[@karlsnoeberger8922]

Thank you for showing how it is done

[@advancelast1740]

Production of this channel has come on leaps and bounds

[@mrskevbo2010]

I love this recipe, also love the way he says mayonnaise 😊

[@FrenchCookingAcademy]

Mission4HomelessVets thanks I can't hear my accent but thanks for the compliment 😋

[@seikibrian8641]

Many Americans say "man-ayz" instead of "mayon-ayz." It drives me crazy!

[@goodboy5594]

Mission4HomelessVets hii

[@calabaza1702]

no its main- ayz say it fast

[@bettyboop-xg6jo]

Am here for the mayo too, the accent, is bonus 😂

[@Wanda6308]

thank you hun. I just got a stick mixer. cannot wait to make this

[@estherau5681]

Thank you for your generous sharing.

[@versioncity1]

Remember like any sauce it depends what you are eating it with of how you make it. virtually every sauce has variations. Lemon goes well, as does varying the vinegar content. For some dishes I would reduce the mustard quantity (fish & some salads) for others I would use wholegrain mustard or even on a few occasions I've used English mustard (if you want it more fiery) a lot of the polish mustards work well also as they are very mild.

[@djamison9r]

I agree with you. I started making homemade mayo a while ago using an immersion blender. I then saw this video and decided to try the manual method you show. I think it is easier... However, I prefer the taste with more vinegar though. Just my preference - so I guess mine isn't "French"...

[@robertdelisle5384]

David K What do you mean? It all depends on one’s taste. The result makes a French mayonnaise still.

[@bernardineali4107]

This is truly the authentic French mayonnaise.Thanks so much fr showing .

[@FrenchCookingAcademy]

Hi bernardine a good old mayonnaise is always good. I love using it for all kind of things.

[@lani_lucia]

i just made this recipe...but, dropped the oil from 150 ml to 120 ml and it came out excellent..the flavor is amazing...used apple cider vinegar and dijon mustard!! thank you

[@FrenchCookingAcademy]

mayonnaise from scratch is always great

[@ecurrie4549]

Those of us on Keto diet would make an oil substitution because veg, canola and corn oils are all GMO now.

[@KuzhinaeAlbes]

👌👌👌

[@sbhatti534]

Wow! The recipe actually works and it's so straightforward. For a while, I've been thinking to make this but didn't get around to it even though I regularly make things that generally are more of a hassle to make. I didn't have exactly the same ingredients so substituted olive for the vegetable oil and apple cider for the white wine vinegar. The colour is so yellow compared to commercial mayonnaise because of the egg yolk, mustard and olive oil, and it tasted good though a bit eggy, to begin with. I checked also the Jamie Oliver recipe which is simple to follow but I prefer this. This chef has a nicer voice than Jamie Oliver :)

[@aftonnaranjo2195]

OMG, it is perfect.

[@neilwallace8065]

Many thanks for your really clear explanation and demonstration. Your video on shortcrust pastry is also very good.

[@FrenchCookingAcademy]

Neil Wallace thanks Neil I hope it will be useful and hopefully you can try the recipes. Happy easter

[@ChezJ1]

I never knew how simple making mayonnaise is. 😳

[@linab4901]

love it when french men speak english... the Mayonnaise looks also good :)

[@FrenchCookingAcademy]

:o)

[@janedoe805]

Nico Ben Are you looking for Mayonnaise or something else. Seriously, it’s girls like you that give women a bad name. Please go to a dating website.

[@KydenBufect]

Nico Ben Too bad they're all a bunch of cowardly femmes: women invented soccer while the men were in the kitchen cooking lol

[@janedoe805]

Hello please don’t blame soccer on women. Mother of 4 giant ass-kicking sons who play FOOTBALL 🏈 NOT FOOT-FAIRIES!

[@reneejunette9952]

Nico Ben nothing is sexier than a French accent

[@artistsf1]

Je l'ai fait ! Ma première sauce mayonnaise. very easy, indeed. merci beaucoup !

[@CemTuten]

I am happy after 100 recipies thanks to yours i was able to make my own mayonnaise 👍😊❤🙏

[@imanifay9353]

Tried over 5recipes..failed.Thank you,this one worked for me.Merci beaucoup .

[@FrenchCookingAcademy]

Thanks for the feedback

[@isorna2456]

After at least two failures behind me with other recipes, I decided to go for this. And I succeeded, thank you ever so much! 👌🏼 One question though, how much volume do you get out of this? About the same as the oil or more? Most of my recipes that contains mayonnaise says for instance 1 dl (i.e. 100 ml). We ate too much of it before I had the chance to measure it 😋

[@boncoon]

I am looking forward to trying your (I mean, Frances') recipe/ technique -because I am interested in removing sugar from my diet and store-bought actually contains sugar (crazy, isn't it). Because of your words and demonstration, I am confident that I will be making my mayonnaise from this point on. THANK YOU, from the bottom of my heart! Happy , HAPPY New Year! Bonnie

[@SuperJiakhan]

Just wow 😍

[@jackphilips1596]

I just love cooking from French recipe books, you guys have the most beautiful national cuisine, so delicate. I also like your vid, have a question, though, should I season mayo at the beginning, since a lot of chefs use to say that it should be done at the very end? Thanks

[@FrenchCookingAcademy]

Hi Wayne thanks for your comment. To be honest I have tried both and I did not notice much difference doing it at the beginning or the end. I am doing it at the beginning as it allows the salt to dissolve with the vinegar and mustard, but really its up to you.

[@exploringtheworld2560]

Wayne Rooney

[@josephcampese5347]

The French learned everything they know about cooking from the Italians. Then just made it more delicate and feminine.

[@danemon8423]

@@josephcampese5347 not really, they gave us the courage to do our own cuisine, italian cuisine is completly different from french cuisine

[@ggl2947]

This sauce is originally from Spain, a town called Mahon and in Spanish it's called mahonesa

[@Antilluminati]

Paella is actually from the Moors, which was your first encounter with rice.

[@petercartledge5088]

Good recipe. Does it’s origin matter? Don’t think so! As long it tastes great. So you need to be in a good mood to make it? Not sure, maybe a bad mood means you will whisk it harder!!!

[@ggl2947]

@Lashiv b There's no such place called "Mayunisha" in India, go and look for Mahón in the island of Menorca in southern Spain that's where this thing was made for the first time.. "Mayunisha" for fuck sake..

[@JesusChristISTHEONETRUEGOD]

​@@Antilluminatiwrong. The moors didn't create paella but another dish similar to a bowl of shit.

[@paddyglenny]

@@ggl2947 I don't know how you got away with that! Every time I try to post with the f word, youtube refuses it and threatens me with eternal banishment...

[@robertdelisle5384]

This is excellent. Vraiment bien expliqué. Merci.

[@markshaz8691]

Excellent recipe.