Place the egg yolks and mustard into a bowl and add a little salt and pepper.
Using a balloon whisk, or handheld electric mixer, whisk the ingredients together to combine.
Start adding the oil in a slow, continuous trickle, whisking constantly.
Continue adding the oil in a steady stream until it starts to thicken. Do not stop whisking!
Once all the oil is incorporated continue to whisk, for around 30 seconds so that the mayonnaise becomes thick and glossy. Now add the white wine vinegar and stir through.
Check the mayonnaise for seasoning and adjust if necessary.
Spoon into a jar with a tight fitting lid and store in the refrigerator until you are ready to use.
Notes
This recipe will make approximately 300ml of mayonnaise which is roughly 18-20 tablespoons.This classic mayonnaise recipe can be served as it is, or add in other flavours to adapt the taste. For example stir through some chili sauce for a spicy mayonnaise, stir through some crushed garlic cloves for a garlic mayonnaise, or some freshly chopped herbs to make a herb mayonnaise.
Nutrition Facts
How to make Mayonnaise?
Amount Per Serving
Calories 130Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 22mg7%
Sodium 11mg0%
Potassium 4mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 29IU1%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •