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Dijon mayo recipe

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Homemade mayonnaise is a treat, and this mustard-loaded version is so versatile. Enjoy with baby potatoes, in sandwiches (delicious in a baguette with ham, cheese and cornichons), or serve with steak and chips. See method

Makes 200g (serves 6)
Takes 15 mins
238 calories / serving
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 egg yolk
4 tsp Dijon mustard
150ml vegetable oil
1 tbsp lemon juice

Each serving contains

Energy
980kj
238kcal 12%
Fat
26g 37%
Saturates
2g 10%
Sugars
0g 0%
Salt
0.1g 2%

of the reference intake
Carbohydrate 0.2g Protein 0.7g Fibre 0.1g

Method

Put the egg yolk and Dijon mustard in a mixing bowl and whisk vigorously with a balloon whisk or stick blender for 3 mins or until thickened. Gradually pour in the vegetable oil, whisking continuously, until you have a thick and creamy mayonnaise. Add the lemon juice, whisk again until smooth, then season with black pepper. Best used on the day it’s made.

Tip: Add the oil as slowly as you can, especially to start with. If your mayonnaise does split, whisk in an ice cube to bring it back together, then continue with the recipe.

See more Mayo recipes