Capezzana Olive Oil Mayonnaise

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

Most mayonnaises are made using tasteless sunflower oil. But this rich, floral olive oil is a favourite of ours and elevates a humble basic mayo to something truly indulgent and giving as this. It works beautifully with premium fish such as brill, turbot or monkfish.


  • 4 large free-range organic egg yolks
  • 25 g Dijon mustard
  • 1 tsp


Combine the egg yolks, mustard and vinegar in a round-bottomed bowl, then gradually whisk in the olive oil. If you find that the mayonnaise is thickening 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 with lemon juice and salt to taste. Store in