Notoriously very difficult to prepare properly, but if you follow our simple steps, making a fresh home made Mayonnaise will be a piece of cake!

Ingredients (for 2)

  • 1 egg
  • 1/2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar (or lemon juice)
  • 4 tbsp vegetable oil
  • a pinch of salt


  • Have all ingredients at room temperature before starting and the sauce will come together better
  • Combine the egg yolk only (beaten) and Dijon mustard in a bowl and whisk until blended (you can use a food processor fitted with a blade attachment)
  • When the mixture is smooth, start to slowly add vegetable oil in small quantities (a thin stream or a few drops at a time), whisking constantly
  • When you’ve used up all of the oil and the sauce is thick and firm, whisk in some vinegar or lemon juice and season with a pinch of salt

Best Served With

Anything really, but best suited for boiled or grilled fish or meat

Tips from the Chef

  • Very important to have ingredients at room temperature otherwise they will not blend together
  • Because the egg is not cooked, it has to be super fresh and pasteurized
  • Home made mayonnaise can be stored (covered) in the fridge and will keep for 3-4 days