Home-made mayonnaise

September 19, 2015 (Last Updated: January 11, 2019)

Forget store-bought mayonnaise! Try this home-made mayonnaise recipe instead. You don’t need anything fancy and most of the ingredients might already be in your pantry – WIN! Not only is this a less expensive alternative, making your own mayonnaise will ensure that no nasties make it onto the ingredient list.

We love how mayo makes a good sandwich or steak taste even better.

Friday night spoil: Serve the mayonnaise with grilled steak and shoestring fries. Perfect for salads and as a spread on sandwiches.

TRY THIS: waffles with almond-crusted chicken and barbecue mayonnaise

Home-made mayonnaise

Serves: 250g (1 cup)
Cooking Time: 10 mins


  • 4 free-range egg yolks
  • 15ml (1 tbsp) vinegar
  • 5ml (1 tsp) Maldon Sea Salt
  • 500ml (2 cups) vegetable oil
  • 60ml (¼ cup) capers, rinsed, drained and chopped
  • a squeeze of lemon or lime juice
  • salt and freshly ground black pepper, to taste



Place the egg yolks, vinegar and salt in the bowl of a food processor. With the motor running, add a small amount of oil to the yolks until well blended. Slowly add small amounts of oil to the mixture, with the motor running, until the mixture thickens and emulsifies, 5 – 6 minutes. It won’t be necessary to use all of the oil if you like a mayonnaise with a thicker consistency.


Transfer the mayonnaise to a bowl and add the capers, lemon or lime juice and salt and pepper.

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