Mayonnaise Aux Fines Herbes

A variation of the original French Mayonnaise recipe.

Ingredients (for 2)

  • 1 egg
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp chervil
  • 2 tbsp fresh basil
  • 1/2 tsp oregano
  • 1/2 tsp tarragon
  • 1 tbsp white wine vinegar
  • 1/2 tsp thyme
  • 5 tbsp vegetable oil
  • salt



  • Have all ingredients at room temperature before starting and the sauce will come together better
  • Combine egg yolks only and Dijon mustard in a bowl and whisk until evenly mixed (you can use a food processor fitted with a blade attachment)
  • When the egg yolks are fluffy and smooth, start to slowly add vegetable oil in a thin stream (or small drops), whisking constantly, until completely blended
  • When the sauce is thick and firm, whisk in some vinegar or lemon juice and all the fresh herbs finely sliced; season with salt to taste


Best Served With

Starters, eggs, meat, fish

Tips from the Chef

  • You can substitute white wine vinegar with lemon juice
  • Because the eggs are not cooked, use very fresh or pasteurized eggs
  • Mayonnaise can be stored covered in the fridge for 3-4 days