Recipe by Chef Michael Williams
Michael Williams


  • Prep time 10 mins

Making mayo from scratch is super easy and it tastes way better than anything pre-made. Not only that, if you use free run/range eggs and quality oil, it’s much better for you! The only downer is because we are using raw egg yolks, it only has a 5 day shelf life…so no big batches.



  1. Add the yolk, vinegar, mustard and garlic to a mixing bowl and whisk together.
  2. Continue whisking, while gradually adding the olive oil in a slow steady stream.  It must be added slowly or it will not emulsify.
  3. The more olive oil you add, the thicker the mayo will be, but only up to a certain point.  So once you get a nice consistency, stop adding oil, stir in the salt and pepper and keep your delicious mayo in the fridge for up to 5 days. 


For a milder flavour, use grape seed oil instead of olive oil.  You can also use half grape seed and half olive for a flavourful, but not too flavourful mayo.

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