A pot of homemade mayonnaise with a spoon

My beautiful mayo

A pot of homemade mayonnaise with a spoon

15 mins

Not Too Tricky

makes 500ml

About the recipe

I love using a mixture of oils when making mayo – mild oils like rapeseed, vegetable or light olive oils all work really well.


nutrition per serving

117

Calories


12.8g

Fat


1.9g

Saturates


0g

Sugars


0.1g

Salt


0.2g

Protein


0g

Carbs


0g

Fibre


of an adult’s reference intake


Recipe From

Foodtube

Foodtube

Ingredients

2 free-range egg yolks

1 heaped teaspoon Dijon mustard

500ml mixed oils (see my tip)

1-2 tablespoons white wine vinegar

½ lemon

sea salt

Method

  1. 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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