Make a deliciously spicy homemade Dijonnaise from scratch, in just 5 minutes. With a few simple ingredients and a fail-proof process, you will master this tasty sauce in no time.
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You will see many recipes for "homemade" Dijonnaise that start with storebought mayonnaise. Now, this is not one of those recipes.
This is a truly homemade Dijonnaise recipe - starting with fresh eggs, oil, vinegar and Dijon mustard and turning it into a delicious sauce in just a few minutes.
Why you will love this recipe
- It's quick and all done in 5 minutes
- It's easy with my fail-proof process
- Made from scratch so you know exactly what's in it
- Easy to adapt to suit your taste - or change the flavors completely!
- Vegetarian, dairy free and gluten-free so it suits most diets
What is Dijonnaise?
Dijonnaise is a mix of mayonnaise and Dijon mustard. While there is often a touch of Dijon mustard in homemade mayonnaise, Dijonnaise ups the amount and ends up spicy and delicious.
What you need to make it
Ingredient notes & substitutions
- Neutral oil: I use canola oil, but other neutral kinds work just as well. Steer away from olive oil or other oils with a distinct flavor.
- Dijon mustard: Adjust amount depending on how spicy you like it. You can always add more after taste testing.
- White wine vinegar is used for the acidity. It can be swapped for apple cider vinegar, lemon juice, or even red wine vinegar.
- Storebought mayonnaise can be used instead of egg yolks, oil and vinegar. But I do recommend you make it from scratch - it's so easy, and much tastier!
- Salt and white pepper can be added, if needed. But taste test first!
How to make it
- Place egg yolks, Dijon mustard and vinegar in a food processor or a mixing bowl
- Mix together well, then start adding the oil - very slowly, especially at first!
- Continue until all the oil has been added, then taste test and adjust seasoning if needed
Tips & tricks
- Use room temperature ingredients to avoid the sauce breaking
- Add the oil slowly - especially at first! Start with a small amount, mix until well incorporated with the eggs, then add a little bit more. Once it starts looking creamy you can add the oil in a slow, steady, drip.
- Store leftovers in the fridge in an air tight container for up to 3 days
- Make it ahead: it's just as delicious the next day
What to serve with Dijonnaise
Dijonnaise is a delicious flavorful condiment for any dish that can use a bit of spice, for example:
- Steak
- Chicken nuggets or chicken wings
- Or why not on top of toast as a sandwich spread
- Potato sides like Air Fryer Baby Potatoes, french fries and sweet potato fries
- Hamburgers - top with Dijonnaise instead of regular mayo
Recipe FAQ
Dijonnaise is made from mayonnaise and Dijon mustard.
No, Dijon mustard is an ingredient in Dijonnaise, but they are not the same thing. Dijonnaise is a mix of Dijon mustard and mayonnaise.
More quick & easy sauce recipes
Looking for more quick & easy sauce recipes?
- Garlic Parmesan Sauce
- Whipped Butter
- 1-Minute Gyoza Sauce (3 ingredients!)
- Garlic Dipping Sauce
- Blue Cheese Sauce
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Recipe
Ingredients
- 2 egg yolks room temperature
- 2 tablespoon Dijon mustard or more or less to taste, room temperature
- 1 teaspoon white wine vinegar or apple cider vinegar / lemon juice
- 1¼ cup neutral cooking oil room temperature
Instructions
- Place egg yolks and white wine vinegar in the bowl of a food processor, or a mixing bowl if using an immersion blender or whisk. Add Dijon mustard - starting with half the amount if you want less of a kick.2 egg yolks, 2 tablespoon Dijon mustard, 1 teaspoon white wine vinegar
- Mix together well, then keep the food processor, blender or whisk running and start adding the oil. Add it slowly, especially to start, adding a small amount and allowing it to be well incorporated before adding more. After a while you can add it in a slow, steady, drip. Continue until all the oil has been added.1¼ cup neutral cooking oil
- Taste test, and adjust seasoning if needed. If you started with half the Dijon mustard, you might want to add the rest now.
Equipment (may contain affiliate links)
- Food processor, immersion blender or electric whisk
- Measuring cups (metric or US)*
Video
Notes
Ingreient notes & substitutions
- Neutral oil: I use canola oil, but other neutral kinds work just as well. Steer away from olive oil or other oils with a distinct flavor.
- Dijon mustard: Adjust amount depending on how spicy you like it. You can always add more after taste testing.
- Storebought mayonnaise can be used instead of egg yolks, oil and vinegar. But I do recommend you make it from scratch - it's so easy, and much tastier!
Tips & tricks
- Use room temperature ingredients to avoid the sauce breaking
- Add the oil slowly - especially at first! Start with a small amount, mix until well incorporated with the eggs, then add a little bit more. Once it starts looking creamy you can add the oil in a slow, steady, drip.
- Store leftovers in the fridge in an air tight container for up to 3 days
- Make it ahead: it's just as delicious the next day
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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