Basic mayonnaise
- Good Food team
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per tablespoon
More effort
Prep: 15 mins
A star rating of 3.8 out of 5.64 ratingsRate
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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
Dairy-free
Gluten-free
Nut-free
Vegetarian
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Alternatives
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Watercress mayonnaise
A star rating of 5 out of 5.1 rating
Lemon & chive mayonnaise
A star rating of 5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 egg yolks
-
1 tbsp Dijon mustard
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250ml sunflower oil
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2 tsp white wine vinegar
or lemon juice
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Nutrition: per tbsp
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kcal118
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fat13g
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saturates2g
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carbs0.1g
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sugars0.1g
low
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fibre0g
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protein0.3g
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salt0.02g
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Method
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step 1
Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined.
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step 2
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.
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step 3
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.
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step 4
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.
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A star rating of 3.8 out of 5.64 ratings
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