A simple mayonnaise recipe that can be flexed in many ways. It needs proper seasoning or it will be a bit bland. You may want bland if you intend to use it as part of another recipe. Everybody should become competent at making this, it’s incredibly simple. Once you’ve learned how to make this you’ll wonder why you didn’t do it earlier.
A homemade mayonnaise is a delight and a very different thing from the shop bought jars. You can use it as a base for dressings like Coronation Chicken.


  • 2 egg yolks
  • 1 tbsp Dijon mustard, mustard is essential to the flavour too
  • 250ml Groundnut oil, or Sunflower Oil, or a nameless vegetable oil. I like Sunflower Oil. Olive oil is a much stronger flavour and I think it’s too much for a mayonnaise. You could put a proportion in if you prefer, e.g. 10% olive oil, but I often find the flavour is too strong.
  • 1 tbsp white wine vinegar or 1 tbsp lemon juice
  • Salt and ground pepper


  1. Combine the egg yolks, mustard and salt/pepper
  2. Pour in the oil while whisking continuously. Slow and steady works best. It’s critical that you go very slow at the start to begin the emulsion.
  3. Once all incorporated whisk vigorously and add the wine or lemon juice
  4. Check the seasoning and serve
I use this table to vary quantities:
Egg yolks
Dijon mustard
1 dsp
1 tbsp
Lemon juice/wine vinegar
1 dsp
If using unpasteurised eggs it’s not wise to let this mayonnaise sit around at room temperature for more than a few hours. I find it keeps well for a few days in the fridge. I usually put it in a Kilner jar, and it’s always a joy to remember some pre-made mayonnaise when a sandwich is required.
A flavoured oil could be used, eg. a proportion of Tarragon oil, and whisking some of the finely chopped herbs in at the end.
Make it into an Aioli by adding half a crushed garlic clove to the mix at the end and letting it sit for half an hour. Add more or less garlic as preferred. Delicious for dipping with chips (french fries.)

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