Chips, hamburgers, sandwiches… this creamy sauce of French origin blends with any dish. Let’s see how you can make it:


  • serves 4
  • 2 egg yolks
  • olive oil ( ½ a glass each yolk )
  • 1 lemon ( 3 spoons of Limmi lemon juice)
  • salt as needed


Put the eggs in a bowl, season with salt and start to work them with an eggbeater. Pour the olive oil slowly, continuously stirring clockwise until the egg yolks absorbe the oil forming a thick mixture. Dilute the emulsion with some lemon juice and go on stirring alternating oil with lemon.

Have you tasted the “Aioli” sauce?

It is an olive oil mayonnaise with squashed garlic… click here for the recipe

The name’s origin

The name of mayonnaise seems original of the city of Mahòn, in the Balearic island of Menorca, country of the “mahonese”, a sauce already known in Roman times, very similar to our mayonnaise.

The mayonnese has curdled!

Mayonnaise curdles when the various ingredients do not blend perfectly and some lumps form. To get out of this problem you need to add another egg yolk and continue the making.