Basic Mayonnaise

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About


  • 2 egg yolks
  • ½ teaspoon mustard powder
  • 300 ml/10 fl oz/ cups olive oil
  • 1 tablespoon lemon juice or white wine vinegar
  • 2 teaspoons water (optional) seasoning to taste


Beat the egg yolks and mustard together to make a paste. Add the olive oil drop by drop, stirring constantly to ensure that it successfully amalgamates with the egg yolks. As the sauce becomes thicker and creamy, the oil can be added in a single steady stream. When all the oil has been added you should have a very thick, rather gummy sauce. This can be thinned with the lemon juice or wine vinegar. (The lemon juice will bleach the deep yellow of the mayonnaise to a paler colour.) You may also need to add a little water to get the left consistency. Only trial and error informs you. Finally, add the seasoning.