Sandra Djohan


How to make Mayonnaise

2 egg yolks

1 tbsp Dijon mustard

40ml white wine vinegar

Tarragon leaf

200ml olive oil

150ml vegetable oil

Salt and freshly ground black pepper

Pinch of sugar

2-3 drops lemon juice


  • First make sure all your ingredients and equipment are at room temperature then combine the egg yolks, Dijon mustard and vinegar in a basin.
  • Using a wire ballon whisk, mix them together for about a minute, until the mixture is thick and completely smooth. (alternatively you can make mayonnaise in a food processor, following these same step, but the result will not be as thick).
  • Mix the olive oil and vegetable oil together in ajug and add them to the egg mixture in a slow steady stream whisking continuously as you do so.
  • If you find the mayonnaise becomes too thick as you are whisking in the oil, stop and add a teaspoon of warm water to thin it out, then continue adding oil. Stop whisking in the oil when you achieve the consistency you prefer.
  • Season the mayonnaise with a little salt, a pinch of sugar and a twist of freshly milled black pepper. Add a couple of drops of lemon juice to taste and mix well.
  • Use as needed and store any leftover mayonnaise, covered with cling film in the fridge, where it will last for 3-4 days.
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