Maggie's Mayo Recipe

12:15 pm on 23 April 2011


  • 4 egg yolks (room temperature is best)
  • 1 1/2 tsp salt
  • 1 tsp mustard powder
  • 1/4 tsp sugar
  • 8 tsp hot water
  • 8 tsp lemon juice or vinegar (depending on what you  prefer tastewise)
  • 2 cups oil - a mild flavoured oil is best, like canola or a light olive oil. You can also use an infused oil, like garlic or tarragon, for a nice kick to the mayo.


Put the yolks and seasoning in a mixer. Whizz that. Mix the water and lemon juice together, and take turns drizzling that and the oil into the yolk mixture very slowly! The slow drizzle is the key - if you go too fast it will curdle and fail.

Once it appears to be mayo, you can stop for a looser mayo, or keep adding a bit more oil if you want it thick and firm.

If it curdles, don't panic. Take the mixture out, clean the bowl, and then break a new egg yolk in. Add your curdled mixture very slowly, and the new egg yolk will emulsify and fix your problem.

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