Step 1: Into the Bowl

Add to a Large Bowl 3 Egg Yolks, 1 Tsp of Dijon Mustard and a Pinch of Salt.

Whisk together.

Step 2: Easy now…

Slowly add a tbsp of oil at a time before whisking until It begins to thicken.

Continue to slowly add more and more oil. Make sure to whisk until it thickens each time otherwise your mayonnaise will split and you’ll have to start again.

Repeat until you have added half of the oil.

Step 3: Easy Squeezy

Squeeze in the juice of half a lemon.

This will add an acid flavour to the mayonnaise helping to balance it.

Step 4: Checkup

Add the remaining oil, 2 to 3 tablespoons at a time, until the mix thickens.

You could do this using a mixture or blender but there’s something special about making mayonnaise by hand.

With its thick, creamy texture you can adjust the flavours to your liking.

Step 5: May I?

This simple recipe took me 8 minutes to make.

It can be adjusted and used as the base for aioli, tartar sauce, chipotle, or even a burger sauce. The options are endless!

It will keep in the fridge for up to a week.