Cheap, quick and delicious (and free from all the additives found in the store-bought kind) – this classic rich and creamy mayonnaise can be used as the base of so many salad dressings and condiments.


  • 1 large egg yolk (preferably free-range or organic)

  • 1 Tbsp lemon juice

  • 2 tsp Dijon mustard

  • 375ml olive oil

  • ½ tsp sea salt, plus more to taste

  • Freshly cracked black pepper, to taste


  • 1.

    In the bowl of a food processor fitted with the blade, place the egg yolk, mustard, lemon juice, salt, and pepper

  • 2.

    Turn the food processor on and gently pour the oil in as a fine stream – this can take up to about 6 minutes – don’t rush this part, adding the oil gradually in a small amount like this allows the mayo to emulsify

  • 3.

    Turn the food processor off and taste the mayo for seasoning, adding more salt, pepper or lemon juice to taste

  • 4.

    Store in an airtight container in the fridge for up to a week


Tip: To make aioli just add 1 minced garlic clove to the egg mixture during processing

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