Main content


This is my homemade mayo recipe. It’s based on an old recipe I saw on TV long ago and I can’t remember so I can’t credit the chef or show. I use a hand blender so I can see the mixture and add the oil evenly.


  • 3 egg yolks

  • 1 tsp mustard (I use Dijon)

  • 1/2C EVOO

  • 1tsp lemon juice

  • 1 tbs white vinegar


  • 1.

    In a clean bowl, beat egg yolks, lemon juice, vinegar and mustard.

  • 2.

    Start adding EVOO as drops of oil at a time while beating or whisking. Don’t stop! Once it has emulsified (come together and is pale in colour) you can add the oil as a slow stream.

  • 3.

    Taste for seasoning and season as needed


Variations include - add minced garlic with the mustard to make an aioli (I use roasted garlic, and squeeze it out of the skin); for a little kick, add some cayenne pepper; for a lighter colour and richness of flavour, add some sour cream; for tartare, add 3tbs finely diced cornichons, 2tbs copers capers and 2 tbs parsley... oh and some more lemon juice!

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by MegglesReport
It is easy to make... however store-bought is a good substitute if needed. This is easy provided you keep everything at room temp, and remember. don't rush the oil.