1 Put lemon juice or vinegar into food processor or blender along with room temperature egg yolks. Eggs straight from the fridge can make the mayonnaise curdle.
2 Turn on processor and start to trickle in oil slowly.
3 The mayonnaise is ready when thick, creamy and glossy. Season with salt and pepper and add a few drops of lemon juice or vinegar if it tastes too bland or water if it tastes too sharp.
4 Store in the fridge with a lid on for up to three days.
Use your skills to make these triple-tested recipes:
Garlic mayonnaise recipe
Egg and cress rolls recipe
or, serve it up alongside our 12 favourite barbecue recipes
In satin Cuisine Système 5200XL BlenderMix, Magimix UK. Classic glass measure jug (1 litre), Pyrex. Loft 24 piece dinner set, Zwilling J.A. Henckels.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
