Preparation info

  • Difficulty


  • Makes

    one and a half cups

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

You can make mayonnaise in the blender, as here, or in a bowl with a wire whisk. Either way, just remember to add the olive oil as slowly as humanly possible as you blend/whisk. Once the oil has been emulsified into a creamy dressing, you can add a little Dijon mustard, some cumin, roasted garlic, fresh herbs, chilli sauce, or whatever you like for more fun and flavour. Use on seafoods and salads.


  • 2 egg yolks
  • 1 tbsp lemon juice
  • 375 ml (13 fl oz) light olive oil
  • sea salt and freshly ground black pepper


Blend egg yolks and lemon juice in food processor. Keep motor running while you slowly, drop by drop, pour in a tablespoon of olive oil. Continue adding oil very slowly, until half the olive oil has been absorbed. Now, drizzle the oil in slightly faster, teaspoon by teaspoon, until all oil is absorbed. Taste for salt and pepper, and add more lemon juice if you like it sharper or thinner.