Homemade Mayonnaise

No longer will you need, or even want, to buy mayonnaise after trying this. I was genuinely delighted to rediscover just how quick and satisfying it is to make fresh, creamy homemade mayo in a matter of minutes.

If this doesn’t impress your mother (or dinner guests), goodness knows what will. Imagine tossing together a vibrant summer salad and casually saying, “Oh, the mayo? I’ll just whip some up.” It’s the kind of kitchen magic that feels effortless, but really makes a statement.

This recipe creates a silky, tangy mayo that is not only perfect swirled through potato salad or slathered on a sandwich, but also makes a brilliant base for dips and dressings. No more last-minute dashes to the supermarket for a jar.

A few helpful tips before you start:

• Use room temperature egg yolks. This helps the ingredients emulsify properly and gives you that smooth, stable texture.
• If your mayonnaise turns out a bit too thick, just loosen it with a little warm water, one spoonful at a time.
• Store it in an airtight container in the fridge and use within a few days. Because it contains raw egg, it’s best enjoyed fresh and not kept too long.

Once you make this a few times, you’ll find yourself riffing on it with mustard, herbs, garlic, lemon juice or even chilli. It’s the kind of base recipe that opens up endless variations.

Tasty Ways to Use Homemade Mayonnaise

1. Classic Potato Salad
   Toss through boiled new potatoes with chopped chives, fresh herbs, and a touch of Dijon mustard. Add chopped boiled eggs and spring onions for a satisfying side.
2. Herby Mayo Dip
   Stir in chopped parsley, dill, or basil with a squeeze of lemon for a fresh dip. Serve with seasonal raw vegetables like carrots, cucumber, and beans from the garden.
3. Quick Aioli
   Crush a garlic clove and mix it into your mayo with a squeeze of lemon juice. Perfect for serving with roast vegetables, fish, or homemade wedges.
4. Sandwich Spread
   Use instead of butter on sandwiches and wraps. Mix with a spoonful of relish or mustard for a flavour boost. It’s especially good on egg salad or roast veg sandwiches.
5. Summer Slaw Dressing
   Thin your mayo with a little cider vinegar and honey, and toss through shredded cabbage, carrots, and celery for a fresh garden slaw.
6. Grilled Corn Topping
   Brush mayo onto grilled corn, then sprinkle with smoked paprika, lime juice and Parmesan or feta. A summery twist on Mexican street corn.
7. Devilled Eggs
   Mash egg yolks with mayo, mustard, a pinch of salt and a splash of vinegar. Spoon or pipe into the whites for an easy party snack.
8. Salad Dressing Base
   Thin with olive oil and vinegar or lemon juice to create a creamy, tangy salad dressing. Add herbs or spices depending on the salad.
9. Chicken or Chickpea Salad
   Mix with leftover roast chicken or smashed chickpeas, chopped celery, and nuts or seeds for a protein-packed lunch option.
10. Burger or Grill Sauce
    Stir in BBQ sauce, hot sauce, or pickled jalapeños for a DIY burger sauce. Try it on grilled mushrooms or halloumi burgers too.

Homemade Mayonnaise

Ingredients

• 2 egg yolks
• pinch of salt
• 1 tsp Wholegrain Mustard (or your favourite)
• 2 tsp white wine vinegar
• 200ml olive oil

Method

1. Add egg yolks to a bowl, throw in the salt, slop in the mustard (English works just as well, but I used wholegrain) and white wine vinegar. Mix until smooth with a hand whisk. Measure your olive oil and add slooooowly, literally dribbled amounts, while whisking well the whole time.
2. As you whisk away you’ll notice that the mix will begin to emulsify and turn a creamier, lighter shade of yolk yellow.  If you add the oil too quickly it will curdle the mix, so take your time. If it does curdle, you can impress your mother further by whipping out another, clean bowl, adding a fresh egg yolk, and whisking in the curdled mix to the fresh yolk slowly.
3. When the mayo has thickened and the oil has been mixed through successfully, it’s taste time. Add more white wine vinegar to taste, perhaps a little salt and pepper.