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Homemade mayonnaise is far superior to anything that can be bought, but must be handled carefully.
This means keeping it refrigerated at all times. It's thought that the lemon juice somehow acts as a protector - but for those still worried - eggs with the 'Lion' stamp, have been laid by chickens that have been inoculated against salmonella.
As an additional precaution, don't serve it to pregnant women or the very old and infirm.
It's much easier to make if all the ingredients are at room temperature, before you begin.
3 medium Egg Yolks
1 tablespoon (15ml) Dijon Mustard
1 level teaspoon (4ml) Salt
Freshly-ground Pepper (white if you don't want black specks)
1 tablespoon (15ml) fresh Lemon Juice
185ml/6 fl oz Extra Virgin Olive Oil
185ml/6 fl oz neutral-tasting oil - such as Sunflower
- Put the egg yolks, mustard, lemon juice, and salt and pepper into a dry heavy bowl.
- Gently beat the mixture until it's amalgamated.
- With the whisk moving, add the oil - teaspoon by teaspoon to start off with - then gradually a little faster.
- The important thing is never to add more oil until the previous amount has been fully absorbed.
- Continue until all the oil has been used.
If your mayonnaise becomes a little thick in the fridge, it can be 'let down" by beating in a little tepid water.
Keep the sauce in a screw-top jar, so it doesn't take on any tastes from other things in the fridge.