How to make mayonnaise with Jamie Oliver

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    • 2 free-range egg yolks
    • 1 heaped teaspoon Dijon mustard
    • 500 ml mixed oils
    • 1-2 tablespoons white wine vinegar
    • ½ lemon
    • sea salt


      1. Whisk the egg yolks in a bowl, then add the mustard and whisk together.
      2. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened.
      3. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour.
      4. Continue to gradually add the remaining oil, whisking continuously.
      5. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed.
      6. Store in a sterilised jar in the fridge for up to one week.


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