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Basic mayonnaise served in a bowl

Basic mayonnaise

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  • Preparation and cooking time
    • Prep:
  • More effort
  • Serves 6

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes 

Nutrition: per tbsp
NutrientUnit
kcal267
fat29g
saturates4g
carbs0.2g
sugars0.2g
fibre0g
protein1g
salt0.17g
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Ingredients

  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 250ml sunflower oil
  • 2 tsp white wine vinegar or lemon juice

Method

  • STEP 1

    Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle. 

  • STEP 2

    Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days. 

RECIPE TIPS
USE AS A BASE TO MAKE OTHER SAUCES

Mayonnaise is a basic cold sauce which can be used as a base to make lots of other sauces. 

  • For tartare sauce, stir finely chopped gherkins and parsley through the mayonnaise. 
  • For prawn cocktail (Marie Rose) sauce, stir in 1 tbsp tomato ketchup and a splash of Worcestershire sauce. 
  • For aïoli (garlic mayonnaise), make the mayonnaise with olive oil instead of sunflower oil and stir in two crushed garlic cloves at the end. 

Goes well with

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A star rating of 3.7 out of 5.31 ratings
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