How to make mayonnaise with Jamie Oliver
How to make mayonnaise with Jamie Oliver is a easy British recipe that serves 4. 200 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 9 min | Cook: PT0M | Total: 14 min
Cost: $10.90 total, $2.72 per serving
Ingredients
- 2 pieces Free-Range Egg Yolks (use fresh, room‑temperature yolks)
- 1 teaspoon Dijon Mustard (adds flavor and helps emulsify)
- 500 ml Olive Oil (extra‑virgin for best flavor)
- 1 tablespoon White Wine Vinegar (acidic component; can substitute lemon juice)
- 1 teaspoon Lemon Juice (optional, adds brightness)
- 0.5 teaspoon Salt (to taste)
- 0.25 teaspoon Black Pepper (freshly ground)
Instructions
Set Up Bowl and Whisk
Place a round‑bottom bowl on a clean surface, wrap a tea towel around the base to keep it stable, and have a balloon whisk ready.
Time: PT30S
Combine Egg Yolks and Mustard
Add the two egg yolks and 1 tsp Dijon mustard to the bowl. Whisk vigorously until the mixture is smooth and pale.
Time: PT1M
Emulsify the Oil
Begin adding the olive oil drop‑by‑drop while whisking continuously. Once the mixture starts to thicken, you can stream the oil in a thin, steady stream, still whisking constantly.
Time: PT6M
Add Acid and Finish Emulsion
When the mayo is thick and glossy, whisk in 1 tbsp white wine vinegar. The colour will brighten instantly.
Time: PT30S
Season
Stir in 1 tsp lemon juice (optional), ½ tsp salt and ¼ tsp freshly ground black pepper. Whisk just until combined.
Time: PT30S
Store
Transfer the mayonnaise to a clean glass jar, seal tightly, and refrigerate. It will keep for up to 7 days.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 0g
- Carbohydrates
- 0g
- Fat
- 22g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free, Contains raw eggs (use pasteurized eggs if concerned)
Allergens: Eggs, Mustard
Ingredient Substitutions
- Instead of Free-Range Egg Yolks: Pasteurized egg yolks
- Instead of Dijon Mustard: Yellow mustard, Whole grain mustard
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of White Wine Vinegar: Apple cider vinegar, Lemon juice
- Instead of Lemon Juice: Vinegar
Equipment Needed
- Round Bottom Bowl
- Balloon Whisk
- Tea Towel (optional)
- Measuring Spoons
- Silicone Spatula (optional)
Critical Steps — Do Not Skip
- Add the oil extremely slowly at the start while whisking to prevent the emulsion from breaking.
- Maintain a steady whisking motion throughout the oil addition to create a stable emulsion.
Chef Tips from the Video
- Use room‑temperature egg yolks; cold yolks emulsify poorly.
- A drizzle of warm water can jump‑start a stubborn emulsion.
- For a richer flavor, blend half olive oil with a neutral oil such as grapeseed.
Troubleshooting
Mayonnaise splits or looks curdled
Stop adding oil, whisk in a teaspoon of warm water (or a fresh egg yolk), then slowly resume adding the remaining oil.
Mayonnaise is too thick
Thin it with a little warm water, extra lemon juice, or a splash of vinegar, whisking until smooth.
Mayonnaise is too thin
Add another egg yolk and whisk vigorously; the extra lecithin will thicken the emulsion.
Storage
Refrigerator: Up to 7 days in an airtight glass jar.
Freezer: Not recommended – freezing can cause separation and texture loss.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Make the mayo a day ahead; flavors meld and it becomes even smoother.
- Store in a clean, airtight glass jar to prevent odor absorption.
- If the mayo separates after storage, whisk in a teaspoon of warm water to bring it back together.
Frequently Asked Questions
What is the cultural significance and history of homemade mayonnaise in British cuisine?
Mayonnaise entered British kitchens in the 19th century from French cuisine and quickly became a staple for sandwiches, salads, and picnics. Jamie Oliver’s version celebrates the simple, hand‑whisked technique that predates modern blenders, keeping the tradition alive.
What are the traditional regional variations of mayonnaise in British cooking?
In the UK, classic mayonnaise is often made with a neutral oil, but many home cooks add a splash of malt vinegar or a hint of mustard for extra tang. Some regions incorporate herbs like tarragon or chives for a fresh twist.
How is homemade mayonnaise traditionally served in British households?
It is typically served as a spread on toast, a dip for chips, or mixed into potato salad and coleslaw. It also appears on the classic Ploughman's platter alongside cheese and pickles.
On what occasions is homemade mayonnaise traditionally used in British celebrations?
Mayonnaise is a common component of summer picnics, Sunday roasts (as a base for salads), and holiday buffets where it is mixed into salads or used as a sandwich spread.
What makes Jamie Oliver’s handmade mayonnaise special compared to other British mayo recipes?
Jamie Oliver emphasizes a hands‑on whisking method, using a round‑bottom bowl and a slight tilt to control oil flow. This technique creates a glossy, thick emulsion without a blender, giving the mayo a fresher flavor and a satisfying workout for the arms.
What are the most common mistakes to avoid when making homemade mayonnaise?
The biggest errors are adding the oil too quickly, using cold egg yolks, or stopping whisking during the emulsification stage. Both cause the mixture to split and become watery.
Why does this recipe use Dijon mustard instead of regular yellow mustard?
Dijon mustard has a smoother texture and a sharper flavor, which helps stabilize the emulsion better than the milder, more watery yellow mustard.
Can I make this homemade mayonnaise ahead of time and how should I store it?
Yes, store the finished mayo in a clean glass jar with a tight‑fitting lid in the refrigerator. It will keep for up to 7 days; keep it chilled and avoid leaving it at room temperature for long periods.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver focuses on approachable, rustic home cooking, showcasing fresh ingredients, simple techniques, and dishes that celebrate global flavors while staying family‑friendly.
How does the YouTube channel Jamie Oliver's approach to British cooking differ from other British cooking channels?
Jamie Oliver blends classic British comfort food with modern twists, often using bold seasonings and emphasizing quick, hands‑on methods like the whisk‑only mayonnaise, whereas many other channels rely heavily on gadgets and precise equipment.
Last updated: September 2, 2026
