How to make homemade mayonnaise

Like a good, sharp chef’s knife, once you’ve made your own homemade mayonnaise, you won’t look back. In fact, you may well wonder how you lived without it. Mayo can be made with a whisk and a lot of elbow grease, a beater, stick blender or… the Magimix. Once you’ve got the knack, there are all sorts of twists to be explored just give yourself a push off the mayo precipice and off you go.
2 egg yolks
1 egg – use super-fresh eggs
2 tsp English mustard
2 tsp lemon juice
450ml sunflower oil
2 tsp vinegar
Salt and pepper, to taste

1. Put your eggs, mustard, lemon juice and a teaspoon of the oil into the mini Magimix bowl. Blend for 20 seconds.
2. With the processor on, slowly drizzle half the remaining oil through the feed tube. Increase the flow of oil as the mixture thickens.
3. Pour in the rest of the oil. At the very last minute, add the vinegar. When done it will have thickened and turned a creamy-white.
4. Season to taste with salt and pepper. You may also like to add a little more lemon juice.

Store in the fridge in an air tight container and consume within a couple of days.
Now you’ve got your basic mayo, you can experiment with flavour combinations to make the perfect match for your dish. Try adding a touch of pesto for a great accompaniment to sandwiches; whole grain mustard for a winning mayo match with steak; wasabi for grilled fish and rosemary, lemon and coriander for a glorious potato salad.

What are you waiting for? Get blitzing or whisking and your French fries will thank you. Download print-friendly recipe.

If you’ve got a Magimix and you’re looking to flex its magical muscles, you might like to read our top tips for making the most of your Magimix.