MAKES: 150 ml
COOK TIME: 0 mins
  • A hand blender and a narrow container/a measuring beaker to mix in
  • 1 egg
  • 1 tsp of mustard
  • A pinch of salt
  • 1 tsp of sugar
  • 150ml of olive oil (I used a mild variety of Filippo Berio so it wouldn’t become too dominant)
1 Place all ingredients in the measuring beaker. Place the hand blender above it.
2 Put it at the highest speed and pull it slowly upwards.
3 Now you will see the mass change rather quickly into mayonnaise. Keep mixing well for just a bit and your mayonnaise is done.
4 Add an extra twist to it with the following variations:
  • Lemon zest and lemon juice
  • Wasabi paste
  • Sriracha sauce
  • Truffle oil
  • Garlic
  • Basil
I served the mayonnaise with delicious crunchy sweet potato fries.
  • Only use ingredients at room temperature, otherwise the egg won’t bind and soon it will turn into a mess. (So pull your eggs out of the fridge the night before).
  • Do not use oil with a strong taste, so N O extra virgin. It makes the mayonnaise bitter and gives it a taste that is too olive-like.
  • I described the technique with the hand blender here, but of course you can also use the classic way with a whisk. There you only need egg yolk to make mayonnaise.
  • Jumbo supermarkets sell pasteurised eggs which have already been separated, so you can make your own mayonnaise very safely.
  • Add seasonings when your mayonnaise is finished, so if you want a lemon mayonnaise, add the lemon zest and lemon juice when your mayonnaise is nicely thick and ready for use.

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Vanessa Dawson, food blog owner, the Netherlands After working 8 years in Sales, where I mainly...
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