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Homemade Mayonnaise

Delightful homemade mayonnaise to liven up your sandwich of the day.
Prep Time2 minutes
Total Time12 minutes

Ingredients

  • 3 Egg yolks
  • 1 tsp. Dijon mustard
  • 250 ml Rapeseed Oil
  • 1 tsp. Vinegar
  • ½ lemon juiced
  • Salt and Pepper

Instructions

  • Place the egg yolks, mustard and a pinch of salt in to your food processor.
  • Whizz together and slowly add the oil. This is the most important part to the making of mayonnaise, even if you don’t cheat by using the food processor. Adding the oil too quickly will make the eggs split.
  • Once half of the oil has been added then you could increase the stream of oil until wholly incorporated. The mayonnaise will be thick with a lovely light yellowy colour. At this point I add to a bowl and whisk in the lemon juice and vinegar. This will bring the consistency down slightly. By mixing in a bowl rather than continuing in the processor allows adding more lemon, vinegar or salt and pepper as you feel adequate to your taste.
  • I normally use part for the dish that it’s used for and keep the remaining in a clean jar. It will keep in the fridge for up to a week.
  • Serve with your favourite sandwich or wrap.