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Homemade mayonnaise is an absolute joy. It tastes amazing, is a great way to use up spare egg yolks and whisking it up yourself doubles as a workout. If you’ve never made it, then it’s time to pick up your whisk and give it a try.
2 free-range egg yolks
2 teaspoons mustard (Dijon works well, or use your favourite kind)
500ml vegetable oil (I used The Good Oil’s Rapeseed Oil)
1 tablespoon white wine vinegar
juice of 1 small lemon
flaky sea salt & freshly ground black pepper
Place the egg yolks and mustard in a large bowl and whisk until fully combined. Continue to whisk, gradually add about half the oil, little by little, while whisking constantly for 5 minutes. It will start to thicken.
Halfway through add the vinegar and a pinch of salt. This will loosen the mixture and make it paler in colour. Continue whisking and add the remaining oil in a steady stream, until fully combined. Add the juice from half the lemon, whisk to combine, taste, season with a good pinch of salt and pepper. Then add the remaining lemon juice, whisk to combine and store in an airtight container in the fridge for up to 1 week.