• Serves:5
  • Prep:8 mins
  • Cooking Time:1 mins

Classic Mayonnaise

This homemade mayonnaise recipe is rich, creamy and silky in texture.

It’s deceptively easy to make using a combination of egg yolks, vinegar, mustard, oil and is enhanced with a variety of different herbs and spices for added flavour.

Everyone has a firm mayonnaise favourite and it’s proven to be so versatile in a number of dishes and recipes, from potato salad to sandwich spread.

Once you’ve tried out this recipe, there will be no need to buy store-bought mayonnaise ever again!

classic mayonnaise


  • 2 large egg yolks
  • 30ml white wine vinegar
  • 5ml Dijon mustard
  • salt and ground white pepper
  • 250ml – 300ml Sunfoil Sunflower oil


  1. Place the egg yolks into a blender or food processor, with the vinegar, Dijon mustard and salt and pepper.
  2. Put the blender on its lowest setting, and gradually add the oil, a little at a time, in a thin, slow, steady stream until the mayonnaise is as thick as desired.
  3. Season with salt and pepper.
  4. The mayonnaise can be stored in the fridge for 3 – 4 days.

Cook’s note: for herb mayonnaise (pictured) add 45ml finely chopped herbs. Herb mayonnaise makes a delicious dip for chips and vegetable crudités (pictured).

Other flavour combinations include lemon zest and juice for a citrus mayonnaise, or wasabi powder for wasabi mayonnaise.

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