Try this recipe for homemade mayonnaise, then check out our easy aïoli, hummus, blue cheese dip and plenty more easy dip recipes.


  • 3 egg yolks (freeze the whites for use in another recipe)
  • 1 tsp dijon mustard
  • 300ml sunflower oil
  • ½ lemon, juiced


  • STEP 1

    Tip the egg yolks into the bowl of a mini food processor with the mustard and some seasoning, and briefly whizz to combine. With the motor running, slowly drizzle in the sunflower oil in a very thin, steady stream. It should take around 10-15 minutes to add all the oil.

  • STEP 2

    Once all the oil has been incorporated, you will have a thick, emulsified mayonnaise. Season with the lemon juice and some salt and pepper.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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