This homemade James Martin mayonnaise is rich, silky, and beautifully balanced, with a clean lemony finish and a smooth texture that coats the palate. It is a classic French-style mayonnaise made from scratch, yet it is surprisingly straightforward and quick to prepare. The difficulty level is easy, making it suitable for confident beginners and seasoned home cooks alike. From start to finish, it takes around 10 minutes.
Ingredients
For the mayonnaise
- 2 large free-range egg yolks, at room temperature
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar or fresh lemon juice
- 250ml sunflower oil or light olive oil
- Salt, to taste
- Freshly ground white or black pepper, to taste
How to Make James Martin Mayonnaise
- Prepare your bowl: Place a medium mixing bowl on a damp cloth to stop it from moving. Add the egg yolks, Dijon mustard, and vinegar or lemon juice.
- Whisk the base: Whisk the mixture until it looks pale and slightly thickened. This creates the foundation for a stable mayonnaise.
- Add the oil slowly: Begin adding the oil a few drops at a time while whisking continuously. Once the mixture starts to thicken, you can add the oil in a slow, steady stream.
- Build the emulsion: Keep whisking until all the oil is incorporated and the mayonnaise is thick, glossy, and holds its shape.
- Season and adjust: Season with salt and pepper, then taste. Add a little more lemon juice or vinegar if you prefer a sharper finish.
Tips for Perfect Mayonnaise
Why did my mayonnaise split?
Mayonnaise usually splits if the oil is added too quickly. Start again with a fresh yolk in a clean bowl, then slowly whisk the split mixture into it.
Should the ingredients be at room temperature?
Yes, room temperature ingredients emulsify more easily and give a smoother, more stable mayonnaise.
Can I make it thicker?
If your mayonnaise is too loose, whisk in a little more oil very slowly until it thickens to your liking.
Serving Suggestions
- Serve with chips or fries
- Use as a base for coleslaw or potato salad
- Spread onto sandwiches and burgers
- Pair with grilled fish or roasted vegetables
Storage
Room temperature
This mayonnaise should not be kept at room temperature due to the raw egg yolks.
Refrigerator
Store in a sealed container in the fridge for up to 3 days. Always use a clean spoon to avoid contamination.
Freezing
Freezing is not recommended, as mayonnaise will separate once thawed.
Nutrition
- Calories: 180 kcal
- Carbohydrates: 1 g
- Protein: 1 g
- Fat: 20 g
- Saturated fat: 3 g
- Sodium: 90 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make this mayonnaise by hand?
Yes, this recipe works very well with a hand whisk. It just requires steady whisking and patience when adding the oil.
Can I use olive oil instead of sunflower oil?
You can, but choose a light olive oil. Strong extra virgin olive oil can make the mayonnaise taste bitter.
Is it safe to eat raw egg yolks?
Use the freshest free-range eggs possible and store the mayonnaise in the fridge. If concerned, use pasteurised egg yolks.
Can I flavour this mayonnaise?
Yes, you can add garlic, herbs, or a little chilli once the mayonnaise is fully emulsified.
James Martin Mayonnaise
Course: CondimentCuisine: FrenchDifficulty: Easy4
servings30
minutes300
kcal1
hour10
minutesA classic homemade James Martin mayonnaise that is rich, smooth, and perfectly balanced with lemon and mustard.
Ingredients
2 large egg yolks
1 tsp Dijon mustard
1 tbsp white wine vinegar or lemon juice
250ml sunflower or light olive oil
Salt, to taste
White or black pepper, to taste
Directions
- Place egg yolks, mustard, and vinegar or lemon juice into a bowl.
- Whisk until pale and slightly thickened.
- Add oil very slowly while whisking continuously.
- Continue whisking until thick and glossy.
- Season with salt and pepper and adjust acidity if needed.
Notes
- Add oil slowly to prevent splitting.
- Use room temperature ingredients for best results.
- Store in the fridge and use within 3 days.
