Egg Mayonnaise

Course: Main
Servings: 4 people
Prep Time: 30 minutes
Cook Time: 8 minutes


Mayonnaise - home made
  • egg yolks - 2
  • pepper - (freshly ground)
  • oil - 250 ml (rapeseed, sunflower or olive)
  • vinegar - 1 tablespoon (white wine, or lemon juice)
  • lemon rind - half (finely grated)
  • tarragon - 1 teaspoon (fresh - finely chopped (optional))
  • salt - pinch
  • egg white - 1
  • mustard - ½ teaspoon (dijon)


  1. Separate eggs and put yolks into a narrow jug. Have the oil ready in a measuring jug.
  2. Add salt, pepper, mustard.
  3. Switch on blender and mix well. Start adding the oil very slowly. Mix really thoroughly after each addition.
  4. When you have added about half the oil - the mixture will be really thick so add a teaspoon of the vinegar or lemon juice to thin it down.
  5. Continue to add the rest of the oil - you can go a little faster now. When all the oil is in - add one of the egg whites to make a thick smooth consistency. (You can add both, but this will produce a very thin mayonnaise - however this could be fine for say, a big bowl of coleslaw) Stir in the chopped tarragon and lemon rind, scrape into a clean jar and store in the fridge. It will keep for several weeks.

All you need to do now is to hard boil 4 eggs (for 4 people) for approx. 8 minutes, shell them and cut into quarters. Allow to cool then mix into 2 tablespoons of your delicious mayonnaise - scatter over a little chopped tarragon, parsley or chives and you have a delicious lunch.
This mixture also make an excellent filling for rolls or sandwiches for a fine Shetland walk.