There are some really good pre-made mayonnaise sauces available in the supermarket. However, sometimes there is just the necessity for a wonderfully rich, pure homemade version. Good whisking is essential to the success of the sauce.


For 1 Batch(es)


  • 2 egg yolks
  • 2 tsp lemon juice or vinegar
  • salt and powdered white pepper*
  • 1/4 tsp Dijon (mild) mustard
  • 250 ml good quality vegetable or olive oil, at room temperature
  • 1 tsp boiling water

Mayonnaise Directions

  1. Place the egg yolks, lemon juice, salt and pepper into either a bowl or the goblet of a liquidiser. Whisk or process well. Add the oil a teaspoon at a time, whisking or processing well after each addition. Once the sauce has begun to form you can add the oil in a steady, slow drizzle to the mixture. Add the boiling water and whisk well. Taste and adjust the seasoning.
  2. If the mayonnaise is too thick add a little more lemon juice, vinegar or water. If the mixture curdles: gradually whisk in another egg yolk which has had 1/2tsp water whisked into it.
  3. * you could use freshly milled black pepper but you would have the black specks of pepper in the finished sauce.