Recipe: Make your own Mayonnaise

Making your own mayonnaise at home is incredibly satisfying and easier than people think! Try Marcus Wareing’s recipe from Marcus At Home, to enjoy with a Club Sandwich or hot fluffy chips…

INGREDIENTS

2 egg yolks
1 tsp white wine vinegar
1 tsp English mustard
150ml olive oil
150ml vegetable oil
Sea salt and freshly ground pepper

METHOD

Put the egg yolks, vinegar, mustard and a pinch of salt in a mixing bowl and mix together with a balloon whisk. Slowly drizzle in the oil, whisking continuously until thick and emulsified. Taste, and add more seasoning, if you like, and keep in the fridge for up to 3 days.

If you’re looking for a vegan alternative, follow Chantelle Nicholson’s recipe from Planted below…

INGREDIENTS

30ml aquafaba (chickpea water)
1/4 tsp Dijon mustard
1/2 tsp white wine vinegar
230ml olive oil
Table salt

METHOD

Put the aquafaba in a beaker, if using a stick blender or a medium mixing bowl if using a whisk. Add the mustard and vinegar. Gradually drizzle in the olive oil, little by little, whisking or blending continuously until the mayonnaise thickens. Season to taste.