Champagne mayonnaise

gluten-free lactose-free vegetarian
Mayonnaise is nothing extraordinary at first. Only when a dash of champagne is added does it become a top-class sauce. Of course, this noble accessory is not meant to be eaten on the side with red and white fries. This mayonnaise should be celebrated! On a burger, for example: a homemade burger bun, a juicy grilled beef patty and the fine champagne mayo on top are an absolute treat.

Ingredients for

For the mayonnaise

1 egg yolk
25 ml champagne
1 Teaspoon(s) mustard
0.5 Teaspoon(s) salt
1 Pinch(es) sugar
1 Pinch(es) pepper
1 Splash(es) lemon juice
1 Splash(es) tabasco
350 ml oil


  • Total time: 10 min

Prepare the mayonnaise

Put the egg yolk, mustard and all the liquids (except oil / fat) into a litre measure or mixing bowl.
Mix the mixture with a hand blender or a whisk and then, while stirring/mixing, slowly pour the oil into the container in a fine stream. 
Important: Stop pouring in the oil every now and then to give the mixture time to combine. Only pour in enough oil so that no greasy spots form on the surface. Permanently mix everything well with the hand blender/whisk.
After a short time, the mixture has the consistency of a salad dressing, after which it slowly becomes a mayonnaise. Add more or less oil, depending on the desired consistency, and add a little liquid if necessary. Finally, season the mayonnaise to taste.
Important: This mayonnaise is made from raw egg yolks, so please use only fresh organic eggs or already pasteurised egg yolks. The mayonnaise should also be eaten on the same day.

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