Mayonnaise – Homemade Naturally!

This entry is filed under Salads & Dressings.

Nothing else will do!

Nothing else will do!

If you want to make a rich, egg yolk only mayonnaise, a liquidiser is the only way to go. It’s dead easy and works every time.  If you don’t possess a liquidiser, a mixer or food processor will do. In which case alter the ratio slightly by using 1 whole egg + 1 egg yolk instead. I don’t like using extra virgin oliveoil as the flavour is too peppery and overpowering. For best results use either sunflower, groundnut , light olive oil or a combination of all three.  Homemade Mayonnaise will keep a week or so in the fridge.

Basic Mayonnaise RecipeIngredients:
2 free range egg yolks at room temperature
1 tsp white wine vinegar
1 tbsp lemon juice
½ tsp Coleman’s English powdered mustard
250ml oil 
Freshly ground sea salt and black pepper


Here’s What You Do:
Place the egg yolks, 1 tsp salt, 10 grinds pepper, lemon juice, vinegar into the liquidiser. Blend for a few seconds.
Very gradually pour in 250ml of oil through the lid with the motor running
When all the oil is incorporated add 2 tablespoons of cold water to stabilise.

Below are variations to the basic mayonnaise. Chop any additional ingredients first, turn off the motor and add them just before the mayonnaise turns thick.

4 cloves of chopped garlic
½ teaspoon Dijon mustard

Cucumber & Mint
3 inch piece of cucumber peeled, de-seeded and finely chopped
25g mint finely chopped (chop it before adding)

1 tbsp each of tarragon, chives and dill

Basil & Pimento
2 red peppers skinned, deseeded and chopped
Large handful of fresh basil chopped

Lime & Coriander
Juice and zest of 1 lime
25g fresh coriander finely chopped (chop it before adding)
N.B Replace the vinegar and lemon juice with the lime juice.

Lemon & Tarragon
Juice and zest of 1 lemon
Zest of 1 lemon
1 tbsp fresh tarragon (finely chopped before adding)
N.B Replace the vinegar with the lemon juice.

30g watercress sprigs
1 clove garlic finely chopped
1 tablespoon water
Chop the garlic. Plunge the watercress into boiling water for 30 seconds, shake vigorously, roughly chop and add to the finished mayonnaise with the garlic.

1 tbsp chopped chives
1 tbsp chopped capers
1 tbsp chopped gherkins
N.B This mayonnaise goes brilliantly with fish, try it as a base for a prawn sandwich or serve on the side with grilled or pan fried salmon.

Anchovy & Caper
1 ½ tbsp capers rinsed and finely chopped
6 anchovy fillets finely chopped
1 tbsp flat leaf parsley
NB Omit the salt from the basic recipe!

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One Response to “Mayonnaise – Homemade Naturally!”

  1. Lolbeck says:

    Thanks for this recipe – first one that came up when I googled ‘how to make mayo in a liquidiser’ – easy peasy and made perfect mayo. No more endless drip, drip, drip for me!!!

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