Preparation info
  • Makes 400 g (enough to fill


    large jar)
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This recipe is not a challenge of technique, but of patience. The key word here is ‘gradually’. How slowly can you drizzle in that oil?


  • 4 large free-range organic egg yolks
  • 1 tsp cider vinegar
  • 25 g


Use a large whisk to mix the egg yolks, vinegar and mustard together in a round-bottomed bowl, then gradually start whisking in the vegetable oil. If you find that the mayonnaise is thickening too quickly and there’s still plenty of oil left to add, then a spoonful of water will help regulate the consistency.

Continue whisking and adding oil until it is all used up and emulsified, then