Cooking: None
Yield: 1 cup
Here is our basic mayonnaise recipe, using free range egg yolks, mustard, oil, vinegar and lemon juice. Keep refrigerated and use within 3-4 days ...
3 egg yolks
2 teaspoons dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
3/4 cup sunflower oil
pinch of garlic powder
Beat egg yolks, mustard and vinegar until pale.
Combine egg yolks, mustard and vinegar in a mixing bowl or blender. Process until as pale as possible (around 5 minutes). If your egg yolks are a deep orange colour to begin with, the mayonnaise will not be pale (free-range, rich egg yolks were used in the batch pictured above).
Drizzle oil slowly into mix, beating well. Beat until thick and smooth. Add garlic powder and season with salt and pepper. Mix well.
Store in an airtight container in the refrigerator, and use within 3-4 days.
  • add a touch of cayenne pepper;
  • use different vinegars: try white vinegar, white wine vinegar, apple cider vinegar, etc;
  • try different oils: sunflower, canola, grapeseed, olive or rice bran - the olive oil will leave a stronger flavour, sunflower or ricebran are our favourites;
  • use 1/2 teaspoon mustard powder instead of dijon mustard, if preferred;
  • use extra vinegar instead of lemon juice, if preferred;
  • add garlic (powder or roasted and minced) to make aoli;
  • add a little tomato sauce to make seafood cocktail sauce;
  • add extra mustard, chopped anchovies, garlic and worcestershire to make caesar salad dressing;
More photographs HERE

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