Mayonnaise
- Published: 13 Jul 18
- Updated: 18 Mar 24
The only basic mayonnaise recipe you will need. Trust us, good quality ingredients make all the difference to this quick and easy sauce. Check our tips from the food team, to make sure you get it right, every time.
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Makes about 200g -
Ready in 10 minutes
Nutrition
Per tablespoon
- Calories
- 112kcals
- Fat
- 12.2g (1g saturated)
- Protein
- 0.5g
- Carbohydrates
- 0.1g (0.1g sugar)
- Salt
- trace salt
delicious. tips
Unlike its commercial cousins, home-made mayo is a raw egg product, so chill it and use within 3 days.
Sometimes mayonnaise plays up. You will know if you have curdled a batch because it literally falls apart instead of becoming the luxurious, wibbly-wobbly emulsion. The most likely culprit is cold egg yolks from the fridge and ambient oil from your larder. To cut a food science story short, when you make mayo you are trying to bind the fats in the egg with those in the oil. If one is cold and the other isn’t, it won’t work.