- June 2010
- 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.
- 12.8g (2.4g saturated)
- 0.1g (trace sugar)
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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