Homemade mayonnaise is just so much better than the store bought versions and you can adapt it to suit your tastes. Once you try this you won’t be able to go back.
- 1 free-range egg yolk
- 1 heaped teaspoon Dijon mustard
- 500 ml olive oil
- 1-2 tablespoons lemon juice or white wine vinegar
- ½ lemon
- sea salt
Whisk the egg yolk in a bowl, then add the mustard and whisk together. Gradually add half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened.
Once you’ve added about half the oil, whisk in 1 tablespoon of lemon juice – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously.
Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed.
Store in a sterilised jar in the fridge for up to one week.
Tip: If you’re having trouble thickening the mayo you may have added too much oil at one time. Try adding another egg yoke.