The Body Retreat

The Body Retreat

Women Only Weight Loss & Wellbeing Retreats


Mayonnaise is really easy to make but rarely do we, most of us use shop brought. Making your own you get a richer flavour and is great in dips and to dress salads. We mix with yoghurt for our Black Bean and Red Pepper Burgers and our Egg Mayo Lettuce Sandwich. Mayonnaise uses raw egg yolks so make sure your eggs are fresh or buy pasteurised egg yolks. The advantage of making your own is it’s sugar free.

10-12 servings
  • 2 egg yolks
  • 250ml rapeseed oil (or another neutral tasting oil)
  • Salt
  • 1 tsp mustard
  • Juice of 1/2 lemon
  • 1 tsp white wine vinegar

I use rapeseed oil but you can use any oil, go for a more neutral flavoured oil, olive oil can be quite bitter tasting.

You can flavour your mayonnaise, I like to add minced garlic and fresh herbs such a chives. I always add mustard, lemon and white wine vinegar but adjust these to your taste. You do need some accidity to balance the flavours but that can be any vinegar or just lemon.

Placing the bowl on a damp tea towel will stop the bowl from moving and allow you to whisk with one hand and pour oil with the other.

The key is to add the oil slowly so the mayonnaise doesn’t split. If it does you can sometimes bring it back together with a drop of water. You may not need all the oil, it depends on the size of your egg yolks. Take the mayonnaise to a consistency you are happy with.

Method for mayonnaise:

  1. Place egg yolks in a clean bowl on a damp tea towel and add a pinch of salt, whisking for 30 seconds to denature eggs.
  2. Slowly add the oil. You can either add the oil in a slow steady stream or add a small bit at a time, making sure to whisk in all the oil before adding more.
  3. Once the mayonnaise is a consistency you are happy with or you have used all the oil add the mustard, lemon juice and vinegar, whisking after each addition. Check the seasoning and add more if needed.
  4. Keep in the fridge and use within 3 days.

Alternatively you can use a kitchen mixer but be careful to add the oil nice and slow as it’s more likely to split.

2 Replies to “Mayonnaise”

  1. Hi Paula,

    Thanks for taking the time to comment. I love making mayonnaise when I have the time and yes it’s also great for your arms!!

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