Classic homemade mayonnaise: thick, creamy, and glossy, sharpened by white wine vinegar and lemon juice, with a gentle heat from Dijon mustard. It is a smooth, richly emulsified condiment that holds its body well and has a clean, balanced flavour.
2piece
1tsp
1tbsp
0.25tsp
1pinch
312.5ml
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 0.25tsp | — | — | |
| 5 | | 1pinch | — | — | |
| 6 | | 312.5ml | — | — | |
| 7 | | 1tsp | — | — |
Separate the eggs, dropping the yolks into the bowl; keep the whites for another dish. Use pasteurised eggs if anyone pregnant, very young, elderly or unwell will eat it.
Egg yolks · 2 piece
Add the Dijon mustard to the egg yolks.
Dijon mustard · 1 tspAdd the white wine vinegar to the egg yolks and Dijon mustard.
White wine vinegar · 1 tbspAdd the fine salt to the emulsion base.
Fine salt · 0.25 tspAdd the white pepper to the emulsion base.
White pepper · 1 pinchWhisk the egg yolks, mustard, vinegar, salt and pepper together until the mixture is smooth and slightly pale.
Measure the neutral oil into a large jug so it is easy to pour in a controlled stream.
Neutral oil · 312.5 ml
Add the oil from the jug drop by drop at first, whisking constantly and vigorously; once the mixture thickens, pour the rest in a thin trickle. If it splits, whisk a fresh yolk in a clean bowl and slowly whisk the split mixture into it.
Continue adding the remaining neutral oil in a thin, steady stream, whisking all the while, until the mayonnaise is thick, glossy and fully emulsified.
Give the mayonnaise a final vigorous whisk to ensure it is completely smooth and holds its body.
Add the lemon juice to the finished mayonnaise.
Lemon juice · 1 tspSpoon the finished mayonnaise into a clean jar, scraping the bowl clean with a spatula.
Seal the jar with its lid to keep the mayonnaise fresh.
Place the covered jar in the refrigerator.
Chill the mayonnaise until ready to serve; it firms up slightly as it cools. Keep it in the fridge and use it within 3 days.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Separate the eggs, dropping the yolks into the bowl; keep the whites for another dish. Use pasteurised eggs if anyone pregnant, very young, elderly or unwell will eat it.⏱ 15sResultEgg yolks |
| 2 | 1 tsp | | Add the Dijon mustard to the egg yolks.⏱ 10sResultEgg yolks and dijon mustard |
| 3 | 1 tbsp | | Add the white wine vinegar to the egg yolks and Dijon mustard.⏱ 10sResultEgg yolks and dijon mustard and white wine vinegar |
| 4 | 0.25 tsp | | Add the fine salt to the emulsion base.⏱ 10sResultEgg yolk mixture |
| 5 | 1 pinch | | Add the white pepper to the emulsion base.⏱ 10sResultEgg yolk mixture |
| 6 | — | | Whisk the egg yolks, mustard, vinegar, salt and pepper together until the mixture is smooth and slightly pale.⏱ 1 minResultSeasoned emulsion base |
| 7 | 312.5 ml | | Measure the neutral oil into a large jug so it is easy to pour in a controlled stream.⏱ 20s |
| 8 | — | | Add the oil from the jug drop by drop at first, whisking constantly and vigorously; once the mixture thickens, pour the rest in a thin trickle. If it splits, whisk a fresh yolk in a clean bowl and slowly whisk the split mixture into it.⏱ 3 minResultPartially emulsified mixture |
| 9 | — | | Continue adding the remaining neutral oil in a thin, steady stream, whisking all the while, until the mayonnaise is thick, glossy and fully emulsified.⏱ 3 minResultEmulsified mayonnaise |
| 10 | — | | Give the mayonnaise a final vigorous whisk to ensure it is completely smooth and holds its body.⏱ 30sResultFully emulsified mayonnaise |
| 11 | 1 tsp | | Add the lemon juice to the finished mayonnaise.⏱ 20sResultFully emulsified mayonnaise and lemon juice |
| 12 | Fully emulsified mayonnaise and lemon juicestep 11 | | Spoon the finished mayonnaise into a clean jar, scraping the bowl clean with a spatula.⏱ 30sResultFully emulsified mayonnaise and lemon juice |
| 13 | — | | Seal the jar with its lid to keep the mayonnaise fresh.⏱ 10s |
| 14 | — | | Place the covered jar in the refrigerator.⏱ 5sResultJarred mayonnaise |
| 15 | — | | Chill the mayonnaise until ready to serve; it firms up slightly as it cools. Keep it in the fridge and use it within 3 days.⏱ 1 hrResultMayonnaise |
| Total Time | 1 hr 14 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 413kcal | |
| 7g | |
| 42g | |
| 6g | |
| 3g | |
| 0.4g | |
| 854mg |
Classic homemade mayonnaise: thick, creamy, and glossy, sharpened by white wine vinegar and lemon juice, with a gentle heat from Dijon mustard. It is a smooth, richly emulsified condiment that holds its body well and has a clean, balanced flavour.
What you’ll doYou will whisk egg yolks with Dijon mustard, vinegar and seasoning, then add the oil drop by drop and then in a thin stream until it emulsifies. Lemon juice sharpens it, and the mayonnaise is spooned into a clean jar.
