Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Dutch Mayonnaise
A smooth, homemade Dutch-style mayonnaise whisked from egg yolks, mustard powder, and oil.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
4 steps- 1
Place the egg yolks in a medium mixing bowl and beat lightly with an electric mixer.
- 2
Add the salt, white pepper, and mustard powder, then beat at a consistent medium speed until well combined.
- 3
With the mixer running, add the canola oil very slowly in a thin stream, alternating with small additions of the vinegar, until the mixture emulsifies and thickens into a creamy mayonnaise.
- 4
If the oil separates or the mixture breaks, beat in a touch of warm water to bring it back together. Cover and refrigerate until ready to use.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving255
Calories
1 g
Protein
0 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Dutch mayonnaise, or fritessaus in its lighter commercial form, is richer and a touch sweeter than the French style, and it is famously the default dip for patatje friet sold from Dutch snack bars. Homemade versions lean on egg yolk, mustard, and a neutral oil for a thick, clingy sauce. It is treated less as a sandwich spread and more as a dip worth eating with a fork.
Listahan note
This version makes a true emulsified mayonnaise from yolks and oil, with the slightly sweeter, mustard-forward balance the Dutch style is known for.
Technique cues
- Start the emulsion with the oil added a drop at a time, then speed up once it thickens, so the sauce never breaks.
- Bring the eggs and oil to room temperature first; cold ingredients emulsify reluctantly and are the main cause of a split mayo.
- Whisk in the vinegar at the end to loosen and brighten a mayonnaise that has gone too stiff.
Kitchen flow
- Parallel prep
- Let the eggs and oil come to room temperature while you gather the whisk and bowl.
- Make-ahead
- Make it up to three days ahead and keep it cold; it actually firms up nicely overnight.
- Leftover move
- Stir in chopped pickles and herbs to turn leftover mayo into a quick remoulade for fries or fish.
- Cleanup rhythm
- Wash the bowl and whisk right away before the oil film sets and turns sticky.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
egg yolks
emulsifier
Purpose: Yolk lecithin is what binds oil and water into a stable, glossy sauce.
Handling: Separate from cold eggs but let the yolks sit until room temperature before whisking.
Adaptation: A whole egg in a blender makes a lighter, foolproof version.
neutral oil
body
Purpose: A flavorless oil lets the mustard and egg lead while giving the mayo its rich thickness.
Handling: Measure it out and add slowly, drop by drop at first.
Adaptation: Sunflower or canola oil both work; avoid strong olive oil, which turns bitter when whisked.
Dijon mustard
flavor and stabilizer
Purpose: Mustard sharpens the flavor and helps hold the emulsion together.
Handling: Whisk into the yolks before any oil goes in.
Adaptation: A milder yellow mustard works for a sweeter, less sharp result.
white wine vinegar
acid
Purpose: Vinegar balances the richness and provides the water phase the emulsion needs.
Handling: Add a splash at the start and the rest at the end to adjust consistency.
Adaptation: Lemon juice or apple cider vinegar give a slightly different but pleasant tang.
sugar
balance
Purpose: A small pinch of sugar is what gives Dutch-style mayo its characteristic gentle sweetness.
Handling: Dissolve it into the vinegar before adding so it incorporates evenly.
Adaptation: Leave it out for a more classic French-style mayonnaise.
Technique notes
- If the emulsion breaks, start fresh with a new yolk and whisk the broken mixture into it slowly to rescue it.
- A damp towel under the bowl keeps it steady so both hands are free to whisk and pour.
- Season at the very end so you taste the finished balance rather than guessing mid-emulsion.
Ingredient swaps
- Egg-free option
- Use aquafaba, the liquid from canned chickpeas, in place of yolks for a vegan emulsion.
- Weeknight shortcut
- Whisk Dijon, sugar, and vinegar into store-bought mayo to fake the Dutch balance in two minutes.
- Lower-sodium direction
- Cut the added salt and let the mustard and vinegar carry the seasoning.
Serve alongside
- Thick-cut Belgian-style fries
- Crispy fish fingers
- Roasted potato wedges
- Kroketten
- Cold lager
- Sparkling apple juice
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep homemade mayonnaise refrigerated in a sealed jar and use within three days, since it contains raw egg.
- Do not leave it at room temperature for long.
- It cannot be frozen, as freezing breaks the emulsion permanently.
Equipment
- Balloon whisk or immersion blender
- Mixing bowl
- Damp kitchen towel
- Airtight jar
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