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    Mayonnaise, Aioli and Remoulade

    Mayonnaise, Aioli and Remoulade
    • Prep Time


    • Cook Time


    • Servings



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    • Mayonnaise, Aioli and Remoulade

    • 2

      egg, large yolks

    • 1

      pinch salt

    • 1

      dash pepper

    • ½

      lemon, juice of

    • cup unsaturated oil

    • Aioli

    • garlic, cloves

    • 1

      dash salt

    • 1

      tbsp olive oil

    • 1

      dash tabasco sauce (optional)

    • Remoulade

    • 1

      tbsp cornichons pickle, (gherkin pickle), diced

    • 1

      tbsp capers, chopped

    • 1

      tsp fresh tarragon, chopped

    • 1

      tsp fresh parsley, chopped

    • 1

      tsp Dijon mustard

    • 1

      tsp anchovy paste, (optional)


    Combine the egg yolks, salt and pepper and lemon in a food processor and pulse to blend. Set food processor on low and add the oil in a gradual stream. You can adjust the thickness of the mayonnaise by adding water a spoonful at a time to make it runnier, or more oil to thicken. Test the mayonnaise for taste and add more salt and pepper or lemon juice to taste. Aioli Work the garlic cloves, salt and olive oil together in a mortar until you get a nice creamy paste. Add the garlic paste (and tabasco if you wish) to the mayonnaise in a food processor to blend. Remoulade Remove the aioli from the food processor and empty into a large bown. Add all of the ingredients above and mix well. Season with salt and pepper.


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