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Homemade Mayonnaise

Homemade Mayonnaise Recipe

Once you’ve tried whizzing up your own mayonnaise, there is no turning back! You will know exactly what goes into it – no unexpected nasties. You can vary it with fresh herbs and garlic depending on what you want it for, anything from a sauce for a gourmet hamburger or fancy potato salad, to a fresh dip for crisp veggies.

Prep time: 5 min

Cooking time: 0 min

Makes 150g

Recipe shared with permission from Arthur’s Grove

Ingredients for homemade mayonnaise

  • 1 fresh large egg, room temperature

  • 1 heaped tsp Dijon mustard

  • 1 tbsp fresh lemon juice

  • 1 good pinch salt

  • 1/2 cup Arthur’s Grove Kalamata Medley Extra Virgin Olive Oil

Ingredients for herb and garlic mayonnaise

  • 1 fresh large egg, room temperature

  • 1 heaped tsp Dijon mustard

  • 1 tbsp fresh lemon juice

  • 1 good pinch salt

  • 1/2 cup Arthur’s Grove Frantoio Extra Virgin Olive Oil

  • 1 tbsp fresh parsley, finely chopped

  • 1 tbsp fresh chives, finely chopped

  • 1 large clove garlic, finely microplaned

  • 1 pinch finely cracked black pepper

Method

Using a tall mixing beaker (compatible with a hand held stick blender) add the egg, Dijon, lemon juice and salt.

Pulse on slow speed until well combined. Then, with the blender running on a low speed, very slowly drizzle in the olive oil.

Continue to blend until the oil and egg mixture has come together to form a thick mayonnaise consistency.

To make herb & garlic mayo, simply stir through the herbs, garlic and cracked pepper after the mayonnaise has been made. 

Store mayonnaise in the fridge in an airtight glass jar.

Recipe development, food styling & photography by our affiliate partner Michelle Ranson from Perth Food Photography.

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