Recipe Details

A creamy smooth mayonnaise made from egg yolks, French's Dijon and canola oil.

  1. In a blender combine yolks, Dijon, vinegar, salt and pepper. Blend on high until smooth.
  2. With blender running, stream in oil slowly until mixture reaches mayonnaise consistency. Add lemon juice and pules to combine.
  3. Remove from blender and refrigerate immediately.

CHEF’s TIP!

For a garlic aioli, add 1/4 cup of roasted garlic to 3 1/2 cups of mayonnaise.