Homemade Mayonnaise

eggsFrom jamieoliver.com - My Beautiful Mayo


2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml mixed oils
1-2 tablespoons white wine vinegar
½ lemon
sea salt


  • You can use a mixture of oils when making mayo – mild oils like rapeseed, vegetable or light olive oils all work really well.
  • Whisk the egg yolks in a bowl, then add the mustard and whisk together.
  • Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened.
  • Once you've added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour.
  • Continue to gradually add the remaining oil, whisking continuously.
  • Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed.
  • Store in a sterilised jar in the fridge for up to one week.