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Real homemade mayonnaise!

1 bowl

5 min


Sunflower oil 180 g
Eggs 2 yolks
Mustard 1 tsp.
White vinegar or lemon juice 2 tbsp.
Salt 1/2 tsp.
Freshly ground pepper


  • Pour in the egg yolks from the refrigerator. Add mustard, salt and pepper. Blend for 1 minute on speed 5.
  • Slowly add the lemon (or vinegar) and oil through the hole in the lid, mixing for 2 minutes on speed 5.
  • Check the seasoning and pour into a glass jar with a spatula. The sauce can be stored in the refrigerator for 2 days.
  • TIP(S)

    It is possible to replace the teaspoon of fine mustard by 1.5 teaspoons of grainy mustard. It is also possible to vary the oils: colza, olive, etc.
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