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mmm!!...Creamy Mayonnaise...mmm!!

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“This is my favourite recipe for 'homemade' mayonaise and was passsed on to me by my Mother. It really has got the "WOW" factor - and really creamy. It is essential that the oil is added VERRRRY slowly, to ensure you get the right consistency.”
READY IN:
15mins
YIELD:
1/4-1/2 pint approximately of creamy mayonaise
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the mustard, salt, pepper, sugar, a FEW drops of the vinegar and the egg YOLK in a bowl and whisk together.
  2. Continue whisking and at the same time, add the oil- but ONLY a LITTLE at a time.
  3. The mixture should NOT curdle NOR become too thick- (insufficient whisking, poor quality ingredients or too hasty addition of the oil will cause curdling).
  4. Now add the rest of the vinegar, and the lemon juice- a LITTLE at a time, to keep the mayonaise at the right consistency.
  5. NOTE: if after refrigerating, you find the mayonaise a little too thick, it may be thinned down with a little amount of cream.

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