Points to remember

  1. Place the egg yolks, vinegar, mustard and then oil in a tall jug.
  2. Place a stick blender at the bottom on the jug, blend for 10 seconds then slowly draw the blender up to incorporate the oil.
  3. Repeat a couple of times until you have a thick mayonnaise.
  4. Season to taste and stir through any extra ingredients you want to add.
Ad

As this mayonnaise is made with raw, unpasteurised egg yolks it will only keep for two days in the fridge and isn’t suitable for young children, the elderly or pregnant.

TIPS
MAKING MAYONNAISE

Always add the oil to the jug last. Make sure all ingredients are at room temperature.

MAKING MAYONNAISE

Store mayonnaise in a sealed container in the fridge for one to two days. 

MAKING MAYONNAISE

Do not serve this mayo to young children, pregnant women, infirm or elderly people because raw yolks are used.

Sponsored content

Comments, questions and tips (2)

Choose the type of message you'd like to post

Choose the type of message you'd like to post
RG-BC avatar

RG-BC

question

Is it possible to achieve with half the ingredients?

Regards

augprops73915

question

So, epic fail for me on this. Far too oily/runny. Eggs were medium size, maybe bigger eggs, less oil? Thoughts?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It sounds as though it hasn't emulsified fully - this can happen if the oil is added to quickly (or in this method, whisked in too suddenly). You might want to try making by hand in first instance. You can use our recipe for 'Basic mayonnaise'…

Ad
Ad

Related guides

Ad

You may also like

Sponsored content