Preparation info

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By Ben Shewry

Published 2012

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  • 4 free-range egg yolks
  • 30 ml (1 fl oz) apple cider vinegar
  • 15 ml (½ fl oz) malt vinegar
  • pinch of table salt
  • 250 ml (9 fl oz/1 cup) grape seed oil
  • 15 ml (½ fl oz) water (optional)


In a food processor, put the egg yolks, vinegars and salt and pulse until combined. With the motor running, gradually add the oil, a little at a time until completely emulsified. Transfer to a container and check the seasoning. Add the water if the mayonnaise is too thick. Store in the refrigerator until needed.