The thing to know about mayonnaise is that it’s made with raw egg. It’s a fragile emulsion, which means a thickened mixture of two liquids that are usually not mixable.

So see making mayonnaise as a tasty science experiment in the kitchen. Use the best ingredients, blend with passion and respect, don’t store it for too long, and have fun with the flavours. Pregnant women and those with compromised immune systems should stay clear of raw eggs.

The two liquids are egg yolk and oil. In chemistry terms egg yolk is the continuous liquid and emulsifier, oil is the dispersed liquid. Therein lies the secret and the challenge. Add an acid like lemon juice or vinegar to this oily emulsion and there you have it, mayonnaise.

  • 2 fresh egg yolks
  • 1 cup of oil – sunflower, virgin olive oil, or similar
  • 1 Tablespoons acid – fresh lemon juice or vinegar
  • 1 teaspoon seasoning – salt, pepper, Dijon mustard
  1. With a whisk blend the egg yolks.
  2. Drop by drop add the oil, whisking continuously.
  3. Add seasoning.

Yes, that easy.