01 of 08
Measure out all the ingredients.
- 2 egg yolks
- 1 tsp mustard
- 150 mls vegetable oil
- 1 tsp white vinegar
- 1/2 tsp sea salt
- 2 tsp chopped dill (optional)
- 2 tsp chopped chives (optional)
- 1/2 Tbsp finely chopped anchovies
Makes approximately 150 mlsContinue to 2 of 8 below.
02 of 08Continue to 3 of 8 below.
03 of 08Continue to 4 of 8 below.
04 of 08
Slowly add the oil
Slowly add the oil a few drops at a time, while continuing to whisk vigorously. It's important not to add too much oil at once otherwise the mayonnaise will split.
"Split" mayonnaise means that the mayonnaise is runny instead of creamy. This is usually because too much oil was added at once. If you're mayonnaise splits, start again by adding 1 tablespoon of the split mixture to 2 egg yolks. This is the mayonnaise base. Continue to add oil a few drops at a time while whisking.Continue to 5 of 8 below.
05 of 08
Keep slowly adding the oil, a few drops at a time, while whisking -- the mixture will thicken and become creamy like store-bought mayo.Continue to 6 of 8 below.
06 of 08
Add white vinegar
When you've added about 80 mls of the oil to the yolks, add the vinegar to the mixture and continue to whisk. This will lighten the color of the mayo. Season with 1/2 tsp of salt and add add remaining oil slowly while continuing to whisk.Continue to 7 of 8 below.
07 of 08
Now you have basic mayonnaise. You can make derivatives by adding ingredients such as finely chopped fresh herbs, finely chopped anchovies, finely chopped gherkins or spanish onion or finely chopped garlic. The possibilities are endless.Continue to 8 of 8 below.
08 of 08