I adore mayonnaise, but traditional versions can feel a bit heavy. As a home cook who's tested countless recipes, I've found the perfect solution: an oil-free mayonnaise from Michelin-starred Chef Jean-François Piège.
This version is incredibly easy to prepare, budget-friendly, and tastes remarkably like the classic—creamy and flavorful. It's ideal for summer salads, barbecues, and anyone watching cholesterol or aiming to stay in shape, like my husband and me.
Here's the extra-light, oil-free mayonnaise recipe. Watch how simple it is:
4 sheets of gelatin (for vegetarian version, see "Extra Tips" below)
30 cl vegetable broth
1 tablespoon strong mustard
1 organic egg yolk at room temperature
1 tablespoon wine vinegar
1 pinch of salt
1. Soak the gelatin leaves in cold water for 15 minutes.
2. Remove from water and drain well.
3. Heat the vegetable broth.
4. Dissolve the gelatin in the hot broth.
5. Let cool to room temperature, then refrigerate until set.
6. Blend the set jelly with a mixer or whisk until smooth.
7. In a bowl, combine salt, mustard, egg yolk, and vinegar.
8. Incorporate the blended jelly.
9. Whisk vigorously until smooth and creamy.
10. Cover with plastic wrap and chill for at least 1 hour before serving.
Your extra-light, oil-free mayonnaise is ready! Quick, healthy, and proof that light cuisine can be flavorful—especially from a master chef like Piège.
Stir before serving as it may firm up in the fridge. It keeps in the refrigerator for 2-3 days maximum. Whisk again if it solidifies.
If you're allergic to eggs, check out this delicious vegan mayo alternative.
- For no gelatin, use 100g thick cottage cheese and ½ tsp agar-agar.
- Adjust seasoning in step 7: more vinegar, mustard, pepper, or lemon to taste.
- Egg yolk must be room temperature—remove from fridge 1 hour ahead.
- Use a small bowl to ensure proper emulsion.
- Prep jelly broth the day before for faster assembly.
- If too liquid, drain excess, add hot water or boiling vinegar, and re-whisk.
