• 2 egg yolks

  • 0.5 teaspoon Dijon mustard

  • 1 Dessert Spoon white wine vinegar

  • 225 ml Oil I like to use 200ml sunflower oil and 25ml olive oil


  • 1.

    Put the egg yolks into a pyrex bowl, add the salt, mustard, and vinegar and mix.

  • 2.

    Very gradually,drop by drop,add the oil,whisking all the time.

  • 3.

    You should start to see the mixture thickening, keep adding the oil as you whisk until there is no more oil left.

  • 4.

    Season to taste.


**NOTE I often make this in an electric hand blender with the whisk attachment
**NOTE Mayonnaise lasts for longer than people think,easily up to 1 week.
**NOTE Mayonnaise is such a fantastic basic sauce,add 3-4 cloves of crushed garlic and some chopped parsley for garlic mayonnaise;or try adding 1 tbsp of Ballymaloe Relish to make a really good sauce for burgers,steak sandwiches,chicken etc etc.Or add more mustard,and grated horse radish,and sugar (recipe above) to make horseradish mayonnaise - excellent with beef and smoked fish too!! A spoonful of sweet chilli sauce is a good mix too.The list is endless…

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