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. This homemade mayonnaise recipe makes 350ml, which is the size of a small jar you’d buy in the shops. If you know your family are real mayonnaise lovers then you might want to double the quantities!
- 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
- Freshly ground black ppper
- 300ml rapeseed oil
Put egg yolks, mustard, lemon juice or white wine vinegar and some salt and freshly ground black pepper into a tall jug.
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.
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.
For Marie-rose sauce: Add tomato ketchup, Worcestershire sauce, Tabasco and lemon juice, to taste. Use in prawn cocktail or as a salad dressing.
Variations: Add crushed garlic, or a little lime or lemon zest.