Preparation info

  • Serves


    , with some left over
    • Difficulty


    • Ready in

      15 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Real mayonnaise is so easy to make, and so much better than the shop-bought variety, that I wonder why anyone buys the bottled stuff at all. Use a light, mild olive oil for a subtle flavour that will not overwhelm the dish, or try using half olive oil to half vegetable oil. Serve with crudités – a selection of raw vegetables, trimmed and cut into slices – for a colourful, simple starter.


  • 3 egg yolks
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 400 ml olive oil
  • juice of ½ lemon
  • freshly ground black pepper


    Whisk the egg yolks, vinegar and mustard together to a rich creamy consistency. Very slowly, add the olive oil, whisking constantly until it amalgamates. Add the lemon juice and pepper and blend. If you prefer a thinner consistency, add a spoonful of warm water.