20 min

    Serve with poached or grilled fish, fish cakes, cold roast chicken and salads, or spread on sandwiches. (Note: foods containing raw eggs should not be served to the very young, pregnant women, the elderly or those with a compromised immune system.)

    2 people made this

    Serves: 10 

    • 1 large egg yolk
    • 1/2 tsp dry mustard
    • pinch of caster sugar
    • salt and freshly ground black pepper
    • 150 ml olive oil
    • 1 tbsp white wine vinegar

    Prep:20min  ›  Ready in:20min 

    1. Whisk the egg yolk in a bowl until thick. Whisk in the mustard, sugar and salt and pepper.
    2. Add the oil, a drop at a time, whisking well between each addition. As the mayonnaise thickens and becomes shiny, the oil may be added in a thin stream.
    3. Blend in the vinegar and store in a covered container in the fridge for up to 1 month.


    *Flavour the mayonnaise with 1 tbsp chopped fresh herbs, such as chives or tarragon, or 1–2 crushed cloves of garlic. *To make lemon mayonnaise, use lemon juice in place of the vinegar and add the grated zest of 1/2 lemon. *To make a spicy mayonnaise, stir in 1 tsp mild curry paste and 1 tbsp mango or peach chutney. *To make tartare sauce, stir in three chopped cocktail gherkins, 2 tsp capers, and 1 tsp snipped chives.

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