You can choose to mix it by hand or with a mixer, I did it by hand and my arms were really sore the next day 😉 Anyway, I did enjoy the process!

If you don’t like lemon, you can of course also make basic mayonnaise, or add a clove of garlic, or for example fresh herbs. This recipe is of a good starting point and from there you can experiment further. Or don’t, if you don’t feel like experimenting. 

Makes: 1 large jar
Prep time: 15 minutes
Cooking time: 0 minutes
Equipment: a mixer or whisk

2 egg yolks
2 tablespoons dijon mustard
2 tablespoons white wine vinegar
2 tablespoons sugar or agave
1 teaspoon of salt
500 ml sunflower oil (2 cups and 2 tablespoons)
50 ml extra virgin olive oil (3 tablespoons)
zest of 1 lemon (optional)

Take a large bowl and make sure you have everything ready. First, mix the egg yolks with the sugar and mustard. Mix well until it is smooth and the sugar is well absorbed. The egg yolk is also slightly lighter in color now. Then add the vinegar, salt and zest of the lemon. Mix well again until it is smooth.

Now you are going to add the sunflower oil drop by drop, so if you do it by hand, this requires some concentration. If you add too much in one go you have the chance that it will go wrong. But if you keep stirring you will be fine. Of course you can also make this with the help of a friend, one holding the bowl and pouring the oil in it and the other stirring with the whisk. And then you can alternate if the second person gets to tired of stirring.

Finally, the olive oil may also be added drop by drop. Then just taste if you like it, you can always add some extra salt for example. Because of the olive oil and the lemon, your mayonnaise will be a bit more yellow than you are used to from the supermarket. Anyway, this was it, your mayonnaise is ready!