Course Marinades, Sauces
Prep Time 2 minutes
Total Time 2 minutes
Servings 8


  • Whip’N Mix Chef


  • 3 tbsp strong mustard
  • 2 large egg yolks
  • ½ tsp salt
  • 1 pinch pepper
  • cup oil (sunflower or canola)
  • 1 tbsp vinegar (or lemon juice)


  • In the Whip ‘N Mix Chef, combine the mustard, egg yolks, salt, pepper and 45 mL/3 tbsp oil, cover and whip on gear I for 10 sec.
  • Attach the funnel to the cover then pour in the remaining oil while whipping constantly on gear I.
  • Add the vinegar through the funnel, switch to gear II and whip for 10 sec.
  • If you like firm mayonnaise, you can stop here. If you like creamier mayonnaise, add 15–30 mL/1–2 tbsp water through the funnel and whip on gear II for a few seconds. Store in liquid-tight container in fridge for up to 5 days.


  • Cheer up your mayonnaise by choosing one of the following flavor variations, add after step 4, then mix on gear II for a few seconds.

Cocktail sauce

  • 30 mL/2 tbsp ketchup, 10 mL/2 tsp whisky or cognac and 5 mL/1 tsp Worcestershire sauce

Garlic sauce

  • 2 garlic cloves (peeled and pressed) and 5 mL/1 tsp paprika powder.

Green sauce

  • 5–6 sprigs of chopped herbs (parsley, chervil, chive or cilantro).

Tartar sauce

  • 50 g chopped pickles, 30 mL/2 tbsp chopped capers, 2–3 sprigs of chopped herbs (parsley, chive, tarragon) and a pinch of chili powder.

Lemon sauce

  • Replace the vinegar with 15 mL/1 tbsp lemon juice and the zest of ½ lemon.
  • Curry sauce
  • 15 mL/1 tbsp curry powder.

Horseradish sauce

  • 15 mL/1 tbsp grated horseradish.


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