Homemade Mayonnaise

Homemade mayo is super simple to make and so much better for you than store brought varieties that are often laden with preservatives and hidden sugar. Here’s a fool proof version that works a treat every time and is so versatile it can be used for your sushi rolls, as a coleslaw dressing, drizzled over roast meat and vege or added to your homemade burgers. It lasts for up to 3 weeks in the fridge in a glass air tight container.


  • 1 egg (whole)
  • 1 tsp djorn mustard
  • 1 tbsp lemon juice
  • Pinch of salt
  • 200ml extra-virgin olive oil


  1. Blend all ingredients except for the oil for 30 seconds in a stick blender on a low speed. With the motor running, add the oil in a slow drizzle until mayo becomes thick and creamy. That’s it!

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