Mayonnaise | Recipe | The Condiment Co

Easy to follow, fail-proof recipe to help you make your own mayonnaise in under 1 hour from the comfort of your own home. It's quick, cheap and easy to do.

Mayonnaise drizzled over salad
Preparation Time 
Cooking Time 
  • 300ml Rapeseed Oil
  • Yolks from 3 medium eggs
  • 15g Dijon Mustard - Bought
  • 15g White Wine Vinegar
  • 3g Salt
  • 0.3g White Pepper
  • First separate the eggs yolk and white and put the 3 yolks in a glass bowl
  • Add a table spoon (15g) of Dijon mustard to the bowl with the salt and the pepper
  • With whisk the egg, mustard and seasoning – while whisking gradually add the oil to the mixture, stopping every now and then to allow the oil to mix thoroughly with the rest of the ingredients.
  • Once all the oil is in the mix, gradually add the white wine vinegar and continue to whisk until all mixed and you have a nice creamy mayonnaise consistency.
  • Transfer to jars or airtight containers and keep in the fridge, they should last around 3 months

Top Tips

  • leave the mix once made in the fridge for a couple of hours before eating to let the flavours infuse.
  • This is a good classic mayonnaise but why not add some Chilli powder or a bit of Chipotle in Adobo paste to spice it up a bit, great as a dip.
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