Preparation info

  • Makes 400 g (enough to fill


    large jar)
    • Difficulty


Appears in

The Quality Chop House

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 Dijon mustard
  • 300 ml vegetable oil
  • pinch of salt


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 season to taste with salt. Store in an airtight container in the fridge for up to 3 days.