1 Put lemon juice or vinegar into food processor or blender along with room temperature egg yolks. Eggs straight from the fridge can make the mayonnaise curdle.
2 Turn on processor and start to trickle in oil slowly.
3 The mayonnaise is ready when thick, creamy and glossy. Season with salt and pepper and add a few drops of lemon juice or vinegar if it tastes too bland or water if it tastes too sharp.
4 Store in the fridge with a lid on for up to three days.
Use your skills to make these triple-tested recipes:
Garlic mayonnaise recipe
Egg and cress rolls recipe
or, serve it up alongside our 12 favourite barbecue recipes
In satin Cuisine Système 5200XL BlenderMix, Magimix UK. Classic glass measure jug (1 litre), Pyrex. Loft 24 piece dinner set, Zwilling J.A. Henckels.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
