Author: Nicolas Moreau, le cuisinier paresseux
Preparation 5
Baking 5
Portions 4
Freezing No


  • 4 cups (1 litre) of canola oil
  • 1/2 cup (125 ml) of hot water
  • 30 ml (2 tablespoons) of Dijon's mustard
  • 2 egg yolks
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 2 garlic cloves
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

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  • Set all ingredients in the blender except oil and water. Blend few times to mix all ingrediets. At maximal power, pour a bit of oil to obtain a firm mayonnaise.
  • Always at maximum power, add hot water to stabilize and make your mayonnaise more creamy.
  • Mayonnaise is a base for all kind of dip.

Chef's notes

This leeks-mayo, pour over small steamed leeks, it's divine!

If you add 1/2 cup of small fruits, you'll obtain a fruits vingraitte.

If you add anchovy or capers, you'll get a caesar mayonnaise.

For a cocktail sauce, add ketchup and brandy.

Ad a bit of saffron and few Tabasco drops and it becomes a saffron mayonnaise.

Add lemon juice nd curry or a chinese fondue dip.

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