How to make mayonnaise with Jamie Oliver

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

1. 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

2. 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

3. 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

4. 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

5. Season

   Stir in 1 tsp lemon juice (optional), ½ tsp salt and ¼ tsp freshly ground black pepper. Whisk just until combined.

   Time: PT30S

6. 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