Making home-made mayonnaise is a great way to use up any leftover egg yolks – and it’s super simple to do. Stored in a lidded jar, it will last about a week in the fridge.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Stick blender mayonnaise
- 2 egg yolks
- 2,5ml (½ tsp) Dijon mustard
- 125ml (½ cup) canola oil
- 7,5ml (1½ tsp) white wine vinegar
- 15ml (1 tbsp) water
- salt and freshly ground black pepper, to taste
Add the egg yolks and Dijon mustard to a jug. Using a stick blender, blitz to combine, then start gradually adding the canola oil, about 15ml (1 tbsp) at a time, blitzing continuously to fully incorporate the oil after each addition. The mayo should slowly but surely become light and fairly thick.
Add the white wine vinegar and water, and blitz or stir with a spoon to combine. Season to taste and store in a lidded jar in the fridge.