Homemade mayonnaise should be kept chilled and eaten within 24 hours, as it contains uncooked egg. It’s not suitable for pregnant women, young children, the elderly or infirm.
2 egg yolks
2 tsp lemon juice
200ml light olive oil
1. Put the yolks and lemon juice in a bowl, season and whisk using a balloon whisk.
2. Slowly add 2 tsp oil and whisk vigorously to incorporate. Continue to add the oil slowly in a thin stream, whisking constantly, so the oil is emulsified. (Alternatively, use a blender, drizzling the oil through the lid as the blender works.) Keep whisking or blending until all the oil has been incorporated and you have a smooth, creamy and thick sauce. Add a little warm water to loosen if necessary.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
- Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 20 minutes
Makes: About 250ml
Typical values per serving:
Nutritional information relates to a 15ml serving
Average user rating Based on 1 rating
This recipe was first published in Thu Aug 28 16:37:12 BST 2014.