Classic mayonnaise

Name: Classic mayonnaise
Prep time: 15 min
Total time: 15 min
Yield: for lots of people
Cuisine: French recipes
Ingredients: 2 large free-range egg yolks; 1 tsp English mustard powder; 2 tsp white wine vinegar; ½ tsp salt; Good squeeze of lemon juice; 80ml olive oil; 200ml groundnut oil

Easy
June 2010

Easy
June 2010

Test kitchen approved

for lots of people
Ready in 15 min

Our classic mayonnaise recipe is quick and easy and so much more rewarding than serving shop-bought. It uses a touch of mustard powder and vinegar.

We also have a mayonnaise you can make with just four ingredients, if you don’t have all these to hand.

Nutrition: per serving

Calories: 117kcals
Fat: 12.8g (2.4g saturated)
Protein: 0.4g
Carbohydrates: 0.1g (trace sugar)
Salt: 0.1g

Nutrition: per serving

Calories: 117kcals
Fat: 12.8g (2.4g saturated)
Protein: 0.4g
Carbohydrates: 0.1g (trace sugar)
Salt: 0.1g

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Ingredients

2 large free-range egg yolks
1 tsp English mustard powder
2 tsp white wine vinegar
½ tsp salt
Good squeeze of lemon juice
80ml olive oil
200ml groundnut oil

Method

Make sure all your ingredients are at room temperature. In a large bowl, whisk the yolks with the mustard and vinegar, seasoning with the salt and a little freshly ground white or black pepper. Squeeze in the lemon juice, then combine the oils and to begin with, very slowly add to the egg mixture, drop by drop, whisking vigorously. Ensure that each drop of oil is combined before you add the next, until the mixture has formed an emulsion and begun to thicken.
You can now begin to add the oil a little more quickly: slowly drizzle it into the bowl in a steady stream, and continue to whisk constantly.
When the oil is incorporated you should have delicious, creamy mayo (for troubleshooting tips, see tip). Check the seasoning and serve.

delicious. tips

Please note: this recipe contains raw egg.

To rescue split mayonnaise (which results from adding the oil too quickly, not beating hard enough or using cold ingredients), slowly beat the mixture into a new egg yolk until smooth, then add the remaining oil. After refrigeration, your mayo may be too thick, with an oily surface. Bring it back up to room temperature, then beat vigorously with a little water, or, if you like it a little sharper, lemon juice or vinegar, to taste.

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