The luscious glossy versatile sauce.


Whether used as is in a simple sandwich, or tinkered with as a fulsome topping or dip, mayonnaise has to be one of the most popular and adaptable sauces going.


  • 3 egg yolks
  • ½ teaspoon salt
  • Pinch of sugar
  • ½ teaspoon of mustard
  • ~1 tbsp.teaspoon of lemon juice or white wine vinegar
  • 400 ml / 14 fl. oz. of oil (sunflower oil, groundnut oil – or any similarly flavourless oil.)
  • 3 teaspoons of hot water


  1. Place the egg yolks and mustard in a food processor or large bowl. Blitz until combined, or whisk for 1 minute.
  2. Very slowly pour in the oil, blending or whisking continuously until the mixture has a thick consistency. Whisk in the hot water, this helps stabilize the mayonnaise and gives it a lighter colour.
  3. ½ teaspoon of lemon juice or white vinegar to taste.
  4. Salt & pepper to taste.

Chill before use. If stored in a covered container and refrigerated, the mayonnaise will keep for up to 2 weeks.