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Amora Dijon Mayonnaise

Amora Dijon Mayonnaise - recipe card
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A luxuriously creamy mayonnaise with the unmistakable sharpness of Dijon mustard. This classic French condiment emulsifies a single egg yolk with neutral oil, yielding a silky, spreadable sauce that brightens sandwiches, salads, and crudités.

Ingredients

Scale
  • 1 large egg yolk (room temperature)
  • 1 tablespoon Dijon mustard (preferably Amora brand)
  • 1 tablespoon fresh lemon juice (from about half a lemon)
  • 1 cup neutral oil (such as canola or grapeseed), at room temperature
  • 1/4 teaspoon fine sea salt
  • Pinch of white pepper (optional)

Instructions

  1. Gather all ingredients and ensure the egg yolk, mustard, lemon juice, and oil are all at room temperature. Temperature consistency is critical for a stable emulsion; cold ingredients cause the mayonnaise to separate.
  2. Place a damp paper towel or a damp folded kitchen towel under a medium mixing bowl to keep it from sliding. Add the egg yolk, Dijon mustard, lemon juice, and fine sea salt to the bowl.
  3. Whisk the mixture vigorously with a wire whisk for about 30 seconds until it becomes smooth, pale, and slightly thickened. This initial aeration helps the oil incorporate more easily.
  4. Begin adding the oil drop by drop, one drop at a time, while whisking constantly. It is essential to start with very slow additions; adding oil too quickly at the beginning will cause the emulsion to break and the mayonnaise to become runny.
  5. After about 1 tablespoon of oil has been incorporated (2 to 3 minutes of drop-by-drop addition), the mixture will thicken noticeably and become glossy. You can now increase the oil drizzle to a very thin, steady stream while continuing to whisk.
  6. Continue whisking and drizzling the oil in a thin stream. Periodically pause pouring to whisk thoroughly, making sure each addition is fully emulsified before adding more. The mayonnaise will thicken and lighten in color as it emulsifies.
  7. Once all the oil has been added, the mayonnaise should be thick, spoonable, and hold its shape on the whisk. If it appears too thick, whisk in 1 teaspoon of warm water to loosen it slightly. If it is too thin, the emulsion has broken; see notes for rescue.
  8. Taste the mayonnaise and adjust seasoning: add a pinch of white pepper for mild heat, an extra squeeze of lemon juice for tang, or a pinch more salt. Whisk briefly to combine.
  9. Transfer the finished Amora Dijon Mayonnaise to an airtight glass or plastic container. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming before sealing the lid.
  10. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the texture to set. The mayonnaise will continue to thicken slightly as it chills.

Notes

Storage: Store in an airtight container in the refrigerator for up to 1 week. Do not freeze, as freezing will break the emulsion and cause separation. Reheating: Not applicable. Rescue broken mayonnaise: If the emulsion breaks (looks thin and oily), place 1 teaspoon of Dijon mustard in a clean bowl. Slowly whisk the broken mixture into the mustard, drop by drop at first, until it re-emulsifies. This method uses the mustard as a new base instead of starting over with another egg yolk.

Nutrition

Keywords: amora dijon mayonnaise, dijon mayonnaise recipe, french condiment, homemade mayonnaise, egg yolk emulsion, no cook sauce, salad dressing, sandwich spread, dijon mustard mayo, easy mayonnaise, classic french sauce, creamy condiment

Find it online: https://copycatkitchenco.com/amora-dijon-mayonnaise/