Preparation info
  • Makes about

    350 ml

    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Good mayonnaise is essential for seafood. It’s not that tricky to make and it will keep in the fridge for a couple of weeks. If you’re going to the trouble of cooking and picking the meat out of a crab, cheap shop-bought mayonnaise really doesn’t do it justice.


  • 2 egg yolks (at room temperature)
  • 2 teaspoons good quality cider or white wine vinegar
  • 1


Use a glass or stainless steel bowl (not an aluminium one as this will cause the mayonnaise to discolour). Put the egg yolks, vinegar, mustards, ½ teaspoon salt and a little pepper into the bowl and place on a damp cloth to stop it slipping. Mix well with a whisk.

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