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