, , , , , , , , , , , ,

They say a picture says a thousand words, but some things just end up looking like what they are and really don’t add too much art, life or the universe.  Trying to make a pot of Homemade Mayo look anything other than a pot of whitish sauce really doesn’t work. My case in point is my Hollandaise Sauce. See a small bowl of yellow sauce. 

So don’t blame me for this but here you go, a jar of white mayo – tastes delish though!



Easy As Homemade Mayonnaise

  • Servings: 1cup or more
  • Difficulty: easyish
  • Print

1 cup light tasting olive oil – or any very light flavored oil of your choice
1 egg – free range
1 tbsp apple cider vinegar or lemon juice
¼ tsp salt

  • In a food processor pulse the egg, vinegar/lemon juice and salt until frothy.
  • Turn the food processor onto its highest speed and very, very, very slowly start dribbling in the olive oil.
  • It’s very important to take your time over incorporating the oil into the egg mix.
  • Keep dribbling and then slowly start pouring the oil until it is all mixed.
  • At this point your mayonnaise will be thick and ready to go.
  • Store in an airtight container in the fridge – can keep well up to 5 days.

Mustard Mayo – add one heaped tbsp of your favourite mustard.
Aioli – add a clove of crushed garlic
Basil Mayo – add 2 tbsps of finely chopped fresh basil

This recipe can be very easily doubled and as long as you are careful incorporating the oil you will be fine.

I use this mayonnaise for a number of salad recipes, aioli and for dips –  I’d love to hear how you use it!