Mayonnaise / Aioli / Rémoulade


  • Whisk or Food Processor
  • Functioning Taste-buds
  • A sense of adventure (mmm, raw eggs!)
  • A Sharp Knife 🙂


Mayonnaise is the “mother” recipe for a lot of other sauces out there, including Aioli, Rémoulade, and of course, many salad dressings (Blue cheese, French, Thousand Island, Russian, etc.)

First, take all ingredients out and let them come up to room-temperature. Since the egg doesn’t get cooked, use one that’s very fresh (and from a trusted source) or go the much easier route: get pasteurized eggs (not to be confused with pasture-raised). Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.


  • 2 egg yolks
  • 8 ounces of oil (I prefer buttery variety of olive oil, but you can just use veg-oil)
  • 1 TBS White Wine Vinegar
  • Mustard Powder, small pinch to emulsify, then add to taste
    • You can use Dijon if you don’t keep powder on hand
  • Salt, to taste
  • White Pepper, to taste


  1. In a food processor, combine the egg and mustard.
  2. Process until the mixture is evenly combined.
  3. With the processor running, slowly add the oil in a thin stream until completely combined and emulsified.
  4. Add the vinegar or lemon juice and pulse until smooth.
  5. Season to taste with salt and pepper, remember to allow each a moment to “present it self” while mixed.


And now for something completely, uh, different…


  • Same as Mayo, but with…
  • 2 medium garlic cloves, coarsely chopped


  • Same as Mayo, but with garlic 🙂


Oh you fancy-fuck, mayo is just “tOo BaSIc”


  • Same as Mayo, but with…
  • 1 tsp anchovy
  • 2 tsp minced or small capers (drained)
  • 2 tsp gherkins (aka cornichons)
  • 2 tsp minced shallot
  • 1 tsp minced fresh tarragon leaves
  • 1 tsp minced fresh chervil
  • 1 tsp minced fresh Italian parsley leaves


  1. Make the mayo, then add the additional froo-froo stuff.

These are the foundational-recipes, everything else just adds detail to a regionalized flavor-profile.

Love, Jimi


These are the very basic Escoffier recipes. You no-doubt have seen mama-mia-pesto-aioli, or some kind of ragin-cajun remoulade… and you can do those, and many other variants to your liking, nationality, and geography.

The Rem sauce has quite a few national/regional variants. For reference check here:

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