Points to remember

  1. Place the egg yolks, vinegar, mustard and then oil in a tall jug.
  2. Place a stick blender at the bottom on the jug, blend for 10 seconds then slowly draw the blender up to incorporate the oil.
  3. Repeat a couple of times until you have a thick mayonnaise.
  4. Season to taste and stir through any extra ingredients you want to add.
Advertisement

As this mayonnaise is made with raw, unpasteurised egg yolks it will only keep for two days in the fridge and isn’t suitable for young children, the elderly or pregnant.

TIPS
MAKING MAYONNAISE

Always add the oil to the jug last. Make sure all ingredients are at room temperature.

MAKING MAYONNAISE

Store mayonnaise in a sealed container in the fridge for one to two days. 

MAKING MAYONNAISE

Do not serve this mayo to young children, pregnant women, infirm or elderly people because raw yolks are used.

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Advertisement
Advertisement
Overhead shot of a Mindful Chef recipe box

Exclusive: 25% off Mindful Chef

Save 25% on your first two curated recipe boxes.

Claim the offer
Advertisement