Michael Formichella's Basic Mayonnaise

3 cups

This mayonnaise is a perfect condiment for crispy Belgian frites. This recipe was shared with us by chef Michael Formichella.


  • 3 large egg yolks

  • 2 tablespoons champagne vinegar

  • 2 tablespoons Dijon mustard

  • Juice of 1 lemon

  • 2 dashes Tabasco

  • Fine sea salt

  • 2 to 2 1/2 cups vegetable oil


  1. In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency.

Cook's Notes

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Cook's Notes

Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week.

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