Points to remember

  • Whisk your eggs, mustard and seasoning well before adding the oil.
  • Add the oil as slowly as you can to start with, a drip at a time is best.
  • Once the eggs have thickened you can start adding the oil in a steady stream.
  • Season at the end adding some acidity such as lemon juice or vinegar.
Ad
TIPS
HOW TO MAKE MAYONNAISE BY HAND

Choose a light olive oil, groundnut or vegetable oil when making mayonnaise, avoid extra virgin olive oil, the flavour is too strong.

HOW TO MAKE MAYONNAISE BY HAND

If the mixture splits, add this into a new egg yolk, drip by drip, as you did with the olive oil.

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Ad
Ad
Good Food summer magazine on a promotional image

5 issues for just £5

Subscribe to Good Food magazine and get delicious ideas delivered to your door.
Subscribe now
Ad