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.

  • Preparation time: 20 minutes
  • Cooking time: 0 minutes
  • Total time: 20 minutes 20 minutes

Makes: About 250ml


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.