Egg mayonnaise

There is nothing better than a simple, well-made egg mayonnaise.

The secret of making good mayonnaise lies in the temperature of the kitchen and the utensils used - they must be cool. Do not try to hurry the addition of the oil, this will only result in the mayonnaise curdling.

If it should curdle, start again with a fresh egg yolk and seasoning, adding the curdled mayonnaise drop by drop to the fresh yolk and then continuing with the remaining oil.


4 hard-boiled eggs, shelled
4 lettuce leaves
Salt and freshly ground black pepper

for the mayonnaise:

2 egg yolks
1/2 tsp dry mustard
300 ml (1/2 pint) corn or olive oil
1 tbsp wine, tarragon or cider vinegar or lemon juice


1. Slice the eggs in half lengthways. Place a lettuce leaf on each serving plate, sprinkle with salt and pepper and lay two egg halves on each, cut side down.

2. To make mayonnaise, place the egg yolks in a cool mixing bowl with the mustard and salt and pepper to taste. Beat together with a wooden spoon, electric whisk or rotary beater.

3. Add the oil, drop by drop at first, beating constantly. As the yolks begin to thicken the oil can be added faster until finally being added in a thin steady stream. If the mayonnaise becomes too thick to work, thin with a little of the vinegar or lemon juice, then continue adding the oil.

4. Finish the mayonnaise by beating in the remaining vinegar or lemon juice. This makes a thick mayonnaise suitable for coating - if a thinner mayonnaise is liked, it can be diluted by adding more vinegar or lemon juice or single cream.

5. Spoon the mayonnaise over the eggs. Serve with brown bread and butter.

What did you think?

3 people have helped to review this recipe. Thankyou!

posted by Corn @ 01:49AM, 8/31/09
Is whole egg mayonnaise the lumpy kind or the smooth kind?
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