Top News

Mayonnaise is quite an expensive condiment in the supermarkets, especially if you're like me and don't stray from the branded ones - Hellmann's is typically my mayo of choice. However, a couple of months ago, I tried making mayonnaise from scratch, and it's way easier than I thought it would be. I followed Restaurant owner and chef Thom Bateman's recipe, which I came across on TikTok when looking for cooking inspo, and I've been using it ever since.

I've used this mayonnaise recipe more times than I can count now. If you've never tried making it at home, you are in for a treat. It turns out ultra creamy and, dare I say, much more flavorful than the Hellmann's mayonnaise. This recipe calls for a simple list of five main ingredients and takes less than 10 minutes to make.

Homemade mayonnaise can be stored in the fridge for around two weeks, but to be honest, it tends to disappear faster than that once I have a batch ready.

I love using the homemade mayonnaise in tuna mayo sandwiches, creamy pasta salads and on the side of fish and chips.

One of the main ingredients in mayonnaise is a neutral oil. I recommend vegetable or sunflower oil. If you want to use olive oil, make sure to use a light, fruity variety, as robust or peppery oils can be overpowering.

Another key ingredient is Dijon mustard, as it helps stabilise the mayo. I'm not a fan of it, but you won't taste it at the end.

As I used golden yolks in this recipe, the mayonnaise looked brighter than usual, but it doesn't impact the taste.

• Two egg yolks
• One teaspoon of dijon mustard
• One teaspoon of white wine vinegar
• A squeeze of lemon
• 200ml of a neutral oil
• Salt and pepper, to flavour

My go-to for mayonnaise is to use a food processor, but this time around I tried mixing by hand with a regular whisk - it was quite the arm workout.

To make the mayonnaise, I started by adding the yolks, mustard, vinegar and lemon juice to a bowl before giving it a whisk.

While whisking constantly, I added the oil a few drops at a time. Once the mixture began to thicken and emulsify, I added the rest of the oil in a very slow, steady stream, whisking all the while.

I then added a few drops of water just to help improve the texture before adding salt and pepper and giving it one final whisk.