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  • Writer's pictureCocoLikeChanel

5 - Minute Mayo (Homemade Mayonnaise aka Aioli) Julia Child Style

Many people have an old adverse reaction to this incredible condiment which has deep routes in French cuisine. A rebranding campaign in the early 2000s helped this humble spreadable spread make a comeback. Repackaged as Aioli young hipsters that squawked at the idea of Mayo love a garlic onion Aioli. However, the truth is that Aioli is flavored mayonnaise and an incredible French classic.

Julia Child first brought this recipe to the United States in her seminal work "Mastering the Art of French Cooking". That recipe required a lot of upper arm strength and a little bit to chemical magic. This recipe is adapted from her original recipe and can be done with the push of a button in under 5 minutes.


3 Egg yolks at room temperature (this is very important for the consistency if your eggs are cold place them in warm water for a few moments to bring their temperature up before separating).

1 - 1½ Cup Salad Oil ( such as avocado, grapeseed, or olive)

1 Tb lemon Juice or White Wine Vinegar

1 tsp salt

1 Tb Dijon mustard or 1 tsp powder

Optional: additional flavor options - once you have your mayo base transform it into aioli by adding hot sauce, garlic, blue cheese, truffle, or whatever you want!

Equipment need:

Small food processor with oil drip. I use the KitchenAid 3.5 cup. It is perfect for dressings, sauces, salsas, hummus, and chopping vegetables. It will become a staple in your cooking routine once you start using it. Which ever one you use it needs to be smaller (3.5 cup is perfect) and have the oil dripper in the lid.


Once eggs are at room temperature separate egg yolks and whites (keep whites to make meringues or other incredible recipes). Add yolks to a food processor. Whip for 20-30 seconds on the puree setting. Measure out 1 cup of salad oil.

Add salt, lemon juice or white wine vinegar, and Dijon to whipped eggs and whip another 20/30 seconds to combine.

Slowly start to add the oil to the dribble basin while whipping eggs continually on the puree setting. Continue to add oil to the dibble basin every time the basin empties completely until the entire cup is incorporated. Do not stop whipping eggs until the entire cup of oil has been incorporated (about 3-4 minutes).

Look at your mayo and adjust for the desired consistency (more oil for thicker more lemon juice or white wine vinegar for thinner).

At this point, you have made your base aka mayonnaise. Now feel free to incorporate your personal flavor preferences to achieve that golden title of "Aioli".

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