Preparation info
  • Makes

    660 ml

    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


  • 4 large egg yolks
  • Salt
  • White pepper — freshly ground, if possible
  • 2 tablespoons


Home-made mayonnaise is a cinch to make and tastes far superior to anything that comes in a jar. A good tip is to make sure that everything is at (warm) room temperature before you start – not only the ingredients, but the bowl and whisk as well.

First, plop the egg yolks into a large warmed bowl and mix them up with a few shakes of salt and pepper. Stir in the lemon juice or vinegar an