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Homemade Mayonnaise

Yvonne Maffei whips up a tangy and flavoursome mayonnaise for the inaugural Back to Basics column.

There are some really nice varieties of mayonnaise at the supermarkets today, but it’s so easy to make at home that it’s a shame not to learn how to do it yourself.  You’ll have no more worries about the types of oil used, emulsifiers which can be from questionable sources and everything else that’s put into a bottled version. Try this recipe yourself, memorise the basics and play around with it to make your own special variety that you can use in everything from sandwiches to salad dressings.



Makes 1 cup


Special equipment
• 3 stainless steel or metal bowls
• 1 saucepan (smaller than the bowls)
• 1 wire whisk


Ingredients for first bowl
• 2 eggs
• 60 ml white balsamic vinegar
• 45 ml water


Ingredients for second bowl
• 6 g ground mustard seeds
• 3 g sea salt
• 0.75 g ground black pepper
• 6 g brown or raw cane sugar


Ingredients for third bowl
• 30 ml extra virgin olive oil


1. Bring a small saucepan of water to a boil.
2. In the first bowl, place the eggs, vinegar and water.
3. In the second bowl, place the ground mustard seeds, salt, pepper and sugar.
4. Place the bowl with the egg mixture on top of the saucepan with boiling water and whisk vigorously until the mixture just begins to thicken. Remove from the heat immediately.
5. Add the ingredients from the second bowl to the first, and whisk rapidly to incorporate.
6. Pour the oil slowly into the bowl while whisking the egg mixture at the same time.  Whisk until completely smooth.
7. Serve immediately or refrigerate if using at a later time. The mayonnaise will keep fresh in the refrigerator for approximately one week.




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