Make a deliciously spicy 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.
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.
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.
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