Mayonnaise

Creamy French mayonnaise with fresh egg yolk

Bornibus mayonnaise is creamy and French, stirred from fresh egg yolk and rapeseed oil, mild and delicately sweet. Not a spicy or garlicky variety, but the pure classic – the reliable companion for fries, fish, and salads.

Mayonnaise is a creamy emulsion of egg yolk and oil, and the version from Bornibus is stirred in France using fresh egg yolk—about 8% in the jar—and rapeseed oil. The subtle sweetness and delicate yellow color come solely from the egg, not from a dye pot. A classic that can do it all and discreetly takes a backseat everywhere.

Creamy, mild, and delicately sweet

The sauce is thick and creamy, mild in taste, with a fine sweetness from the fresh egg yolk and a hint of vinegar and pepper.

Unlike a mustard-based one, it is not sharp; unlike one with garlic, it is not loud—it holds back, creamy, smooth, and velvety, letting the dish take center stage. It remains soft on the tongue, with the rounded richness that only real egg yolk can provide.

It is precisely this restraint that makes it so useful—it covers nothing up, but rather supports. A good classic doesn't need to stand out; it needs to be reliable, and that is what it is, day after day, from your breakfast egg to an evening barbecue. A sauce like this is only missed when it’s gone.

For fries, fish, and potato salad

Mayonnaise is the all-rounder of the kitchen: for fries and baked potatoes, fried fish and artichokes, cold roasts and raw vegetables. Wherever a sauce is missing, it steps in, and where there is already one, it often rounds it off perfectly.

It is especially good with crispy fries and a plate of fried fish, and it serves as the base for potato or pasta salad. Stir in a spoonful of Dijon mustard, and it quickly turns into a rémoulade or a dip. On a sandwich, it holds everything together, and in sauce tartare, it meets capers and herbs. In no time at all, it can become a herb dip or a binder for coleslaw.

If you like it spicier, reach for the garlicky Aioli or the fiery Wasabi Mayonnaise. The classic variety is the calm center you can always rely on.

Bornibus has been making Parisian delicacies since 1855

Behind the creamy sauce is Maison Bornibus, a Parisian house known for mustard, sauces, and delicacies since 1855. It is no coincidence that a mustard house makes such good sauces—anyone who understands eggs, oil, and seasoning also understands emulsions.

Born in 1821, Alexandre Bornibus took over a Parisian mustard factory and made the name famous through his ingenuity—in 1864, he patented a process for finely sifting mustard. The mustard house became a delicatessen that now also carries mayonnaise and cornichons, just as Alexandre would likely have wanted.

Over 170 years later, the name stands for honest delicacies without any great fuss. You can find more mustards, mayonnaises, and cornichons from Bornibus from the same house.

It gets even creamier at room temperature

Taken out of the refrigerator a few minutes before serving, the sauce becomes even creamier. Once opened, keep it tightly sealed in the refrigerator and consume promptly, as fresh egg yolk likes things fresh. A dollop with hot fries, and your evening is saved. Anyone who has ever whipped up their own mayonnaise knows how to truly appreciate a store-bought one made with good egg yolk.