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How To Make Classic Mayonnaise, Aioli, Rouille and Tartare Sauce

How To Make Classic Mayonnaise, Aioli, Rouille and Tartare Sauce

Classic Mayonnaise, Makes about 1 cup (300g)

Preparation : 10 mins

  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • salt and freshly ground white pepper
  • ¾ cup (180ml) olive oil

Using a balloon whisk, beat the egg yolks, mustard, juice, salt and pepper until thick.

Add the oil, a few drops at a time, whisking constantly until thick. When mixture begins to thicken, add oil in a thin steady stream. The slower you add the oil, the thicker the mayonnaise will be. Thin the mayo, if desired, with a little boiling water.

How To Make Aioli

  • ½ cup (150g) Classic Mayonnaise
  • 2 clove garlic, very finely chopped

How To Make Rouille

  • 150g roasted red capsicum
  • 1 small clove garlic
  • 1 red birds eye chilli, finely chopped
  • 1/2 cup (150g) Classic Mayonnaise

Remove skin from capsicum, chop coarsely. Blend or process capsicum, garlic and chilli until smooth. Add mayonnaise, blend until combined. Can also add 2 slices white bread, crusts removed, soaked in water and squeezed dry when processing garlic, capsicum and chilli.

How To Make Tartare Sauce

  • 1 cup (300g) Classic Mayonnaise
  • 2 teaspoons finely chopped French shallot
  • 2 tablespoons finely chopped capers
  • 2 tablespoons finely chopped cornichons (baby gherkins)
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Combine all ingredients.

For more of Lyndey Milan’s fabulous recipes such as her ridiculously easy chocolate slice, click here.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of More at


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