• 1 whole egg *

  • 1 (heaped) tsp Dijon mustard *

  • salt and freshly ground black pepper *

  • lemon juice (from 2-3 lemons) *

  • 1 1/2 cups olive oil or vegetable oil (I prefer vegetable oil) *


Put the egg, Dijon mustard, salt, pepper and 2-3 tablespoons of lemon juice in the bowl of a food processor. With the motor running, begin pouring the oil into the bowl of the food processor very slowly at first and then in a thin trickle as the oil is absorbed by the egg. When all the oil has been used, check the mayonnaise for seasoning - I personally like mayonnaise to taste quite lemony, so at this stage I usually beat in more lemon juice. Transfer the mayonnaise to a bowl, cover with plastic wrap and chill before use. The mayonnaise keeps quite well in the fridge for several days if necessary.

The West Australian

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