Elle’s Mustard and Herb Mayonnaise – Recipe

I have actually never made home-made mayo from scratch before. So to remedy this, as I have run out of mayo, I decided to make my own. As usual, I have added a few things, which I think makes for a great sauce.



  1. Place the egg yolks, vinegar, salt, pepper and mustard into the bowl of a processor. Mix until the ingredients are blended.
  2. With the motor running, pour the oil into the egg mixture in a slow, thin and steady stream for a few minutes, until the sauce has emulsified and become smooth.
  3. Fold in the salt, pepper, garlic and basil.
  4. Taste the mayonnaise and adjust the seasoning if required.
  5. Scoop the mayonnaise out of the bowl into serving dishes.
  6. Place the mayonnaise in the fridge to chill and serve when ready to use.

The mayonnaise keeps for only 1 day.  This recipe makes enough to fill 2 large ramekins. You can easily halve the ingredients, if this is too much for your requirements.


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