The recipe for foolproof mayonnaise: Philippe Etchebest explains how to make this sauce a success every time

Messing up mayonnaise happens to everyone (even the most experienced cooks). But with Chef Philippe Etchebest’s very simple tips, you’re almost certain to never miss it again!

A faithful ally of potatoes, asparagus and mimosa eggs, mayonnaise It is a delicious sauce made from it Egg yolk, vinegar, sunflower oil and mustard. If it’s very easy to make, it can also be “turned around” quickly. Do you sometimes miss your homemade mayonnaise? Rest assured, it happens to the best! And this is easily explained: you can pour the oil too quickly, you can force the salt a little or beat it without much energy… but Thanks to Philip Etchebest, No more runny mayo Who decided! The chef gives us two or three tips to make this sauce a brilliant success.

Failed Mayonnaise: Mistakes You Shouldn’t Make

on his YouTube channel, Top Chef judges Recently published a video showing Her homemade mayonnaise recipe. Generous, he also shares A few tips for successful preparation of this sauce. Description: Add salt and pepper first. with vinegar and above all before oil. “Salt dissolves in vinegar but not in oil”Philip Etchebest explains. Salting the mayonnaise at the last minute is a really common mistake. ; Remember this mayonnaise, where you could feel the grains of salt under your teeth! Chef’s second practical tip: If you don’t have a spouse, friend or mother on hand when the fateful moment arrives to slowly pour in the oil, do the following:

Block your chicken’s butt with a tea towel to prevent it from wandering everywhere. Because the main thing is to pour a small flow of oil (with one hand) while whisking (with the other hand) so that the oil fits well with the egg yolk and mustard. Take small breaks from time to time, because when you go too fast, it is often saturated and therefore the mayonnaise cuts and swirls, says the chef.

Philip Etchebest: his simple and foolproof mayonnaise recipe

Ingredients for 4 people

  • 2 egg yolks
  • 15 g Dijon mustard
  • 2 teaspoons white spirit vinegar
  • Salt
  • Pepper
  • 20 tbsp of sunflower oil


  1. Pour vinegar into a bowl, a little salt, pepper and mustard. Mix with a whisk.
  2. Add egg yolk and mix again.
  3. Cover your bowl with a tea towel and slowly pour in the oilWhisk until the oil is well incorporated into the mixture.

You can eat this mayonnaise as it is or garnish it with seasonal herbs. Enjoy your lunch!

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