Homemade Mayonnaise

Have you tried making homemade mayonnaise before? Well now is the time! Using free-range egg yolks and Mellow Yellow Rapeseed Oil gives this mayonnaise a beautiful yellow colour and deep, rich, creamy flavour. The perfect condiment for sandwiches, salads and potatoes. Add even more flavour to your mayonnaise with the addition of garlic if you like, or stick to our classic recipe for a truly delicious sauce that is definitely worth the effort!

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.


2 free-range egg yolks
1 heaped tsp Dijon mustard
½tsp salt
1tsp caster sugar
140ml Mellow Yellow Rapeseed Oil
2tsp white wine vinegar
1tsp lemon juice
2tsp water

Makes 200g of mayonnaise.


If you have a food processor, add your egg yolks, mustard, salt and sugar, or hand whisk together in a bowl. Once these ingredients are fully combined, very slowly pour in two thirds of your oil, vigorously mixing continuously as you slowly pour. Add the vinegar, lemon juice and water and mix well until fully combined. This is to loosen the mixture to make it easier to add the rest of the oil. Slowly add the rest of the oil, vigorously mixing continuously as you pour the oil in.

Store in the fridge and lasts for up to 5 days.
For garlic mayonnaise, mix in one clove of crushed garlic (large or small depending on how garlicky you like your mayo) after you have added the last of the oil.

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