Mustard mayonnaise

    10 min

    Homemade mayonnaise made with olive oil and a hint of mustard that adds a special touch to dishes you use it with.


    Gisborne-Hawke's Bay, New Zealand
    1 person made this

    Makes: 200 ml

    • 2 egg yolks
    • 2 teaspoons mustard powder
    • 100ml extra virgin olive oil
    • 100ml sunflower oil
    • 2 teaspoons lemon juice
    • 1 teaspoon lime juice
    • 1 teaspoon rice wine vinegar
    • salt to taste
    • 2 tablespoons boiling water

    Prep:10min  ›  Ready in:10min 

    1. Separate room temperature eggs, and place yolks in blender. Freeze egg whites for later use.
    2. Add mustard powder to egg yolks, and blend.
    3. Add olive oil, drop by drop and blend until totally combined with egg yolk mixture before adding next drop. You can add more oil each time further into the process.
    4. Add sunflower oil little at a time blending well between additions, till mayonnaise is thick.
    5. Season mayonnaise with salt, lemon juice, lime juice and rice wine vinegar.
    6. Add boiling water, this both thins the mayonnaise and prevents it separating. The mayonaise should be yellow in colour.


    Keep in fridge. It will last about a week.

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     -  31 May 2010