How to make mayonnaise

  • 2 June

About this technique

Skill level

Easy

Equipment

Food processor or stick blender

Put a whole egg in a food processor or a jar suitable for use with a stick blender.

Add half a teaspoon of mustard (such as Dijon), a splash of vinegar (white wine vinegar or cider vinegar is ideal, but you can also use lemon juice) and half a teaspoon of salt.

Pour in 250ml/9fl oz rapeseed oil and blend until smooth and emulsified.

Store in the fridge in an air tight container or jar for 3 days (or a little longer if your egg was very fresh).

Recipes using this technique