Making Mayonnaise

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Seasoning for mayonnaise is determined by the type of oil and vinegar or lemon juice used. Mustard helps the emulsion.


  • 2 egg yolks
  • salt and white pepper
  • 2 tbsp white wine vinegar or


  1. In a small bowl, beat the egg yolks until thick with a little salt, pepper, half the vinegar or lemon juice, and mustard if using. Note This will take a minute (or just under); all ingredients should be at room temperature. It helps to set the bowl on a cloth so that it does not move while you are whisking.