Michel Roux Jr’s mayonnaise

Michel Roux Jr’s mayonnaise
  • Serves icon Makes 300ml
  • Time icon Hands-on time 20 minutes

Make mayonnaise like a pro with this recipe from culinary legend Michel Roux Jr, who oversees the food at five-star hotel The Langham, London and headed up much-garlanded restaurant Le Gavroche for over 30 years. Here he shares the perfect sauce and gives tips on how to get the perfect flavour.

“Mayonnaise is a great base for other flavours. To make aioli, add crushed fresh garlic (make sure it’s the young stuff – old garlic, particularly the central part that sprouts green, is a surefire way to get garlic breath!). A pinch of saffron soaked in a splash of hot water – will add a beautiful colour and flavour to mayonnaise or aioli. For a proper sauce for prawn cocktail, add some tomato ketchup to mayonnaise. Bear in mind that it can bind and thicken, too – stir plain mayonnaise through crabcake mix to hold the cakes together, or into a fish soup or stew just before serving to thicken it (instead of adding cream).”

Scroll down to the Tips for Michel’s serving suggestion platter, as seen in the picture. Want to learn more from Michel Roux Jr? The chef also oversees cookery school Sauce by The Langham in London, where he hosts exclusive masterclasses.


  • 2 medium free-range egg yolks
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • ½ tbsp white wine vinegar
  • 250ml vegetable oil
  • 50ml extra-virgin olive oil


  1. Put the yolks, mustard, salt, and vinegar in a round-bottomed bowl and mix with a balloon whisk until smooth. I like to put the salt in one place and pour the vinegar over it to help it dissolve before whisking.
  2. Slowly pour in the vegetable oil, in a thin, steady stream, whisking continuously until creamy (about 5 minutes), then whisk in the extra-virgin olive oil

delicious. tips

  1. And here’s how to use it…

    Spring vegetable and seafood platter with garlic mayonnaise
    Mayonnaise, as above
    2-3 young garlic cloves, finely chopped
    About 750g mixed raw vegetables such as peas, asparagus, fennel, radishes and cooked artichokes
    About 750g cooked seafoods such as prawns, lobster, whelks, winkles and mussels

    Mix the mayonnaise and garlic in a small bowl and put in the middle of a large platter or board. Slice the vegetables into manageable pieces and arrange around the platter with the seafood. Serve with crusty bread and chilled wine.

  2. Use mostly neutral-flavoured oil for your mayonnaise or it will taste overpowering. A simple vegetable or groundnut oil is good. Adding a little extra-virgin olive oil at the end just finished it off giving it a rich, unctuous flavour.

Recipe By

Michel Roux Jr


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Squid recipes

Crispy squid with harissa mayonnaise

A beautifully light and summery tapas recipe of crispy squid,...

Save recipe icon Save recipe icon Save recipe

Deep-fried lemon sole with green mayonnaise

Try this quick and easy deep-fried sole recipe. The mayonnaise...

Save recipe icon Save recipe icon Save recipe

Artichoke recipes

Globe artichokes with anchovy dressing

This recipe explains how to prepare a globe artichoke which,...

Save recipe icon Save recipe icon Save recipe

Classic sauce recipes

Michel Roux Jr’s chicken jus

This chicken jus from Michel Roux Jr makes the ultimate...

Save recipe icon Save recipe icon Save recipe

Classic sauce recipes

Michel Roux Jr’s fish velouté

This fish velouté recipe is direct from culinary legend Michel...

Save recipe icon Save recipe icon Save recipe

Fishcake recipes

Home-salted cod fishcakes with salsa verde mayonnaise

Crisp, golden and served with a creamy salsa verde –...

Subscribe to our magazine

Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.