Basic mayonnaise

Basic mayonnaise


2 people made this

About this recipe: I don't like mayonnaise from a jar at all. This one can be made in a jiffy in a food processor. You can refine it however you like, with fresh herbs, garlic, different types of mustard, horseradish and so on.


Serves: 6 

  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 teaspoon Dijon mustard
  • salt
  • 150ml olive oil, or as needed
  • 2-3 tablespoons fresh lemon juice (or white wine vinegar)

Prep:5min  ›  Ready in:5min 

  1. Add the egg, egg yolk, mustard and 1 pinch of salt in the food processor. Turn the machine on and slowly pour in the olive oil in a thin stream until a creamy emulsion is formed.
  2. Dilute with lemon juice. If the mayonnaise is too thick, add a little hot water and mix well. Put it straight into the fridge

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