Updated 20-Sep-2023
Both Hollandaise and Mayonnaise are oil-in-water emulsions based on a raw egg yolk (or whole raw egg). Making both of them requires raw egg yolk / whole egg, and the addition of mustard, and then the slow adding (or mixing-in) of oil or butter. Mayonnaise is cold and Hollandaise is hot. Mayonnaise is Spanish and French, and naturally both countries have sources of olives and olive oil. Hollandaise, aka Dutch Sauce, is based on butter from the Frisian and related breeds of dairy cow.
Core Ingredients of Hollandaise and Mayonnaise
- Raw egg / raw egg yolk
- Dijon mustard
- Vinegar, and / or lemon juice
- Elbow grease (or a stick blender)
Additional Ingredients
- Tarragon (or Tarragon Vinegar)
- Smoked Paprika
- Dill
- 1 TBSP yoghurt whey to extend the life of homemade mayonnaise.
Sources and Recipes
- How to make Homemade Mayonnaise -- Downshiftology
- Hollandaise Sauce (Wikipedia)
- Mayonnaise (Wikipedia)
- Salmon with Tarragon Hollandaise (BBC Good Food)
- Hollandaise Sauce (Jamie Oliver)
- Gordon Ramsay Mayonnaise
- Jamie Oliver Mayonnaise
- Masterchef Australia
Simplest approach to mayonnaise
- 150 ml of olive oil
- 1 raw egg
- 1 TBSP of Dijon mustard
- 1 tsp white vinegar
- 1 tsp salt
So-called French mayonnaise
Masterchef Australia method
Mason Jar Blend Approach to Mayonnaise
(note this is quite a different approach from the Masterchef Australia method)