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Homemade Mayonnaise

Homemade Mayonnaise

Serves pea 8-10 Clock icon 15 minutes
Taking a little extra time to make your own mayonnaise can make all the difference - slather it on sandwiches, liven up left over roast chicken or dunk in your chips.

1 Farmdrop products in this recipe

£ 2 .80
1 items.

Here's how you do it

  1. Put the egg yolks into a medium bowl.
  2. Add the mustard, a pinch of salt and the vinegar.
  3. Use a hand whisk (or electric, for ease) and beat well, until thick.
  4. Very, very slowly add the oil - make sure it is incorporated before you add more.
  5. When the mayonnaise is looking thicker, the oil can be added faster. If it is looking too thick, add a little hot water and whisk in.
  6. Taste and season with salt and pepper, and a little more vinegar if more sharpness is needed. Store in a jar in the fridge for up to a week.


  • 2 egg yolks (room temp)

What you'll need

  • 1 tsp dijon mustard
  • 2 tsp white wine vinegar
  • 500ml oil (300ml sunflower oil; 200ml olive oil)
  • salt and pepper

Suitable for

  • Gluten free
  • Dairy Free