Homemade mayonnaise

(2 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

A rich creamy sauce for your fish, steaks or burgers. This is very easy and quick to make. You can keep it in the fridge for a week.
A rich creamy sauce for your fish, steaks or burgers. This is very easy and quick to make. You can keep it in the fridge for a week.
  • Makes: 350ml

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Learn how to make your own mayonnaise at home with this quick and easy recipe. See how you can turn this simple sauce in both tartare sauce and Marie-rose sauce with a few basic ingredients. Once you've perfected this delicious mayo recipe you'll want to make it all the time. The creamy texture and the light taste will make you doubt the readymade stuff. This recipe is a Woman's Weekly recipe which means it's been triple tested in the Woman's Weekly kitchens. It should take approximately 25 mins to prep this sauce. Perfect served as a dip for potatoes, chicken etc.


  • 2 med egg yolks
  • 1 rounded tsp mustard powder (or 1-2 tsp ready-made English or French mustard)
  • 1-2 tsp lemon juice or white wine vinegar
  • Salt
  • Freshly ground black ppper
  • 300ml rapeseed oil

Variations: Add crushed garlic, or a little lime or lemon zest.


  1. Put egg yolks, mustard, lemon juice or white wine vinegar and some salt and freshly ground black pepper into a tall jug.
  2. Whizz with a stick blender, then gradually add oil, whizzing well to make a thick emulsion. Add a little warm water to thin it down if you find it too thick.  Keep in a jar in the fridge. Use within 1 week.
  3. For tartare sauce: Add chopped gherkins, chopped boiled egg, capers and parsley, to taste. Serve with fish or fishcakes, or add extra hard-boiled egg or chopped ham and use as a sandwich filling.
  4. For Marie-rose sauce: Add tomato ketchup, Worcestershire sauce, Tabasco and lemon juice, to taste. Use in prawn cocktail or as a salad dressing.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 91(kcal)
  • Fat 10.0g
  • Saturates 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(2 ratings)

Your comments

comments powered by Disqus

FREE Newsletter