It’s easy to whip up your own delicious, fresher-tasting mayonnaise. Photo © Robyn Mac | Fotolia.





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August 2007
Last Updated February 2010

Product Reviews / Main Nibbles / Condiments

Julia Child’s Mayonnaise Recipe

Page 1a: Homemade Mayonnaise ~ Much Tastier Than
Mayo From The Jar


This is the second page of a three-page article. Click on the black links below to visit other pages.

Julia Child’s Hand-Beaten Mayonnaise

What Julia called hand-beaten mayonnaise, we’d call homemade mayonnaise today—as opposed to that which is commercially prepared, using industrial mixers.

The following directions are for a hand-beaten sauce (using a wire whisk). For electric beaters, use the large bowl and the “moderately fast” speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.


  • Round-bottomed, 2½ to 3-quart glazed pottery, glass or stainless steel mixing bowl. Set it in a heavy casserole or saucepan to keep it from slipping.
  • 3 egg yolks
  • Large wire whisk
  • 1 tablespoon wine vinegar or lemon juice (more drops as needed)
  • ½ teaspoon salt
  • ¼ teaspoon dry or prepared mustard
  • 1½ to 2¼ cups of olive oil, salad oil or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount
  • 2 tablespoons boiling water


  1. Warm the bowl in hot water; dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
  2. Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.
  3. The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, as long as you beat constantly.
  4. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
  5. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
  6. When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.
  7. Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.
  8. If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.


Continue To Page 2: Green Mayonnaise & Blender Mayonnaise

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