MayoThis basic mayonnaise is also used as a base for other sauces.  You can easily add herbs and/or other flavours to compliment your dishes.

Serving: 500 ml


  • 2 Egg yolks
  • 2 tsp Grain Mustard
  • 2 c Olive Oil, Extra Virgin
  • 1 lemon
  • 1 tsp Balsamic Vinegar
  • Salt & Pepper


  1. Whisk together yolks and mustard in a stainless steel bowl.
  2. Slowly drizzle oil into the yolks while continuously whisking.
  3. Once oil is incorporated, whisk in Vinegar.
  4. Whisk in half the juice of a lemon, adjust amount for taste.
  5. Finish with salt & pepper.

Restaurant trick: If your emulsification separates while binding the oil to the yolks, start with a new yolk and slowly whisk in the old mixture.

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