RECIPE – Mayonnaise

I’ve never made mayo before – I always figured it was too hard, took too long or the sauce would split. I finally decided to give it a go and it was surprisingly easy to whip up.

Home-made mayonnaise

I only used a whisk, no electronics, and it took only a few minutes for things to emulsify.

This recipe makes a small amount of mayo as I did not require much, obviously, it can be adjusted for however much you need.


  • 1 egg yolk
  • ~1/2 tsp mustard
  • ~100ml oil (I used grapeseed oil)
  • 1 tbs lemon juice
  • salt & pepper to season


  1. Put egg yolk & mustard in a bowl, whisk, then slowly drip in a bit of oil
  2. When it’s emulsified (the liquids are no longer separate), pour the rest of the oil in a thin stream into the bowl & whisk continuously – the mix will get thicker & paler
  3. Stop adding oil when it’s to a consistency of your liking
  4. Whisk in the lemon juice then season with salt & pepper
  5. Cover & refrigerate until needed

Very simple and yet so much tastier than store bought mayo.

I also used this same mayo for a garlic prawn pate recipe.


2 Responses to “RECIPE – Mayonnaise”

  1. When did you add the mustard – before or after the oil? Thanks

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: