Homemade mayonnaise

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 20 minutes

Makes: About 250ml

Nutritional Info

Typical values per serving:

Energy 440kJ
Fat 11.7g
Saturated Fat 1.8g
Carbohydrate trace
Sugars trace
Protein 0.4g
Salt trace
Fibre 0g

Nutritional information relates to a 15ml serving

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2 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Aug 28 16:37:12 BST 2014.