Jamie Oliver

My beautiful mayo

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My beautiful mayo

Makes 500ml
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    144
    7%
  • Fat
    15.8g
    23%
  • Saturates
    1.1g
    6%
  • Protein
    0.2g
    0%
  • Carbs
    0g
    0%
  • Sugar
    0g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Foodtube
Recipe From

Foodtube

Nutrition per serving
  • Calories
    144
    7%
  • Fat
    15.8g
    23%
  • Saturates
    1.1g
    6%
  • Protein
    0.2g
    0%
  • Carbs
    0g
    0%
  • Sugar
    0g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 free-range egg yolks
  • 1 heaped teaspoon Dijon mustard
  • 500 ml mixed oils
  • 1-2 tablespoons white wine vinegar
  • ½ lemon
  • sea salt
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Method

Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

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