Whole Egg Mayonnaise Recipe From Jamie Oliver

Jamie Oliver’s Mayonnaise Recipe is a healthy, easy-to-prepare recipe for mayonnaise that includes whole eggs.

What is the whole egg mayonnaise recipe Jamie Oliver? It uses the egg yolk to emulsify the oil and vinegar into a creamy sauce. The result is light, fresh, tangy, and delicious!

What is Mayonnaise?

About Mayonnaise

Whole Egg Mayonnaise Recipe From Jamie Oliver
Homemade Mayonnaise. Credit: canva

Mayonnaise is a thick, creamy sauce made from oil, vinegar, and eggs. It is used as a condiment for salads, sandwiches, and other dishes.

How to Make Mayonnaise?

There are many different recipes for mayonnaise, but the original recipe includes some combination of egg yolk, oil, and vinegar.

The egg yolk helps to emulsify the oil and vinegar into a creamy sauce. This process traps air in tiny droplets throughout the mixture, giving it its light, fluffy texture.

The main difference between mayonnaise recipes is their ratio of egg yolk to other ingredients (oil and/or vinegar).

The more oil is used relative to the amount of egg yolk, the thicker and creamier the mayonnaise will be.

Whole Egg Mayonnaise Recipe Jamie Oliver

Basic Mayonnaise Recipe by Jamie Oliver

whisking mayonnaise
Credit: canva

Jamie Oliver’s Mayonnaise Recipe is a healthy, easy-to-prepare recipe for mayonnaise that includes whole eggs.

It uses the egg yolk to emulsify the oil and vinegar into a creamy sauce. The result is light, fresh, tangy, and delicious!

The key is whisking, whisking, and whisking.

“Mayonnaise is simply egg yolk, vinegar or lemon juice and oil… who regularly makes their own? 🙂 “ Jamie said on his Twitter.


  • 2 free-range egg yolks
  • 1 heaped teaspoon Dijon mustard
  • 500 ml mixed oils (use rapeseed and virgin olive oil)
  • 1-2 tablespoons white wine vinegar
  • ½ lemon
  • sea salt


  1. To a large clean bowl, add the egg yolks, and mustard, and whisk until combined.
  2. Add about half the oil in a thin, steady stream, whisking constantly for around 3 to 5 minutes, or until thickened.
  3. Whisk in 1 tablespoon of vinegar after about half the oil has been added. This will lighten the mixture somewhat and give it a paler color.
  4. Continue to gradually add the remaining oil, whisking continuously.
  5. Season with a pinch of salt, a squeeze of lemon juice, and/or a touch more vinegar if necessary.
  6. For storage, place in a clean jar in the fridge for up to a week.

Whole Egg Mayonnaise Recipe (In Food Processor or Blender)

Whole Egg Mayonnaise Recipe From Jamie Oliver
Mayonnaise for Onion Ring Dip. Credit: canva

If you don’t like to waste any part of the eggs, you can also use the whole eggs for making mayonnaise. It’s a bit different, but it works nicely.

Also, you can save time and energy by using a food processor or immersion blender instead of whisking and whisking by hand.


  • 2 eggs (whole)
  • 2 tablespoons vinegar (or 1 Tsp lemon juice)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (white)
  • 2 cups vegetable oil


Immersion Blender Mayonnaise

  1. Mix the ingredients in a medium bowl, then pour into the blender.
  2. Process rapidly until mayonnaise forms, usually taking only half a minute.
  3. To be sure everything is completely mixed, move the blender up and down, in a circular motion, and around.
  4. Taste the mayonnaise. Adjust salt or lemon juice, if desired.
  5. If the mayonnaise is too thick, thin it with one teaspoon of very hot water at a time. If it’s too runny, add a few extra drops of oil, little by little.

Food Processor Method

  1. Mix the eggs, vinegar, mustard, salt, and white pepper in a mixing glass. Blend on slow speed until completely combined.
  2. Increase the speed to high and slowly drizzle vegetable oil through the feeder tube until the mayonnaise is thick enough. The amount of oil required depends on how big the eggs are.
  3. Season to taste, then add more lemon juice or vinegar if necessary. Blend briefly to combine any additions.
  4. If the mayonnaise is too thick, add one teaspoon of hot water at a time with the motor running until it reaches the desired consistency.

Mayonnaise Recipe Without Mustard

Credit: canva

Not everyone loves mustard.

If you don’t like the mustard’s flavor, are allergic to it, or even just run out of it, don’t worry. You can still make some delicious and thick mayonnaise.

Contrary to common belief, mustard is not always required in mayonnaises. Prepared mayonnaise from a store does not necessarily contain mustard.

In this instance, we employed cooked eggs to replicate the effect of mustard.


  • 2 egg yolks
  • 1 tbsp (15 ml) white wine vinegar
  • 1 tbsp (15 ml) water
  • 1 cup (250 ml) canola oil
  • 1/2 clove garlic, finely chopped (optional)
  • Salt and pepper


  1. In a large heat-proof bowl over a double boiler of simmering water, whisk the egg yolks, vinegar, and water until thick, warm, and frothy. Do not overcook the egg yolks to avoid curdling.
  2. Remove the bowl from the double boiler. Gradually add about a third of the oil off the heat while whisking constantly.
  3. Add the oil in a slow, steady stream while constantly whisking until the mayonnaise thickens. If desired, add the garlic.
  4. Season with salt and pepper.
  5. Pour into a sealable container and keep in the refrigerator for up to 1 week.


Tips for Making Mayonnaise

  • If you are concerned about eating raw eggs, buy pasteurized eggs. They are sold in the egg section of the grocery store. 
  • If you want to use a blender, avoid using a regular blender, however, as it does not work as well. Use an immersion blender instead.
  • If you don’t like mustards, or are even allergic to them, you can substitute them. For Dijon Mustard or Spicy Brown Mustard, you can use a small amount of prepared horseradish or Wasabi in its place.
  • One other secret is that you can use cooked eggs to make mayonnaise without mustard. It can even solve the concerns regarding using raw eggs.
  • For extra flavor, try using some olive oil in place of vegetable oil or add a pinch of cayenne pepper.

Tips for Storage

  • Immediately store the homemade whole egg mayonnaise in a jar or plastic container in the refrigerator.
  • Discard unused homemade mayonnaise after 7-10 days.

Other Related Recipes by Jamie Oliver

Tartar Sauce

Whole Egg Mayonnaise Recipe From Jamie Oliver
Tartar Sauce. Credit: canva

Tartar sauce is one sauce that uses mayonnaise. 

It’s easy to make homemade tartar sauce. However, if you don’t have time, store-bought tartar sauce is also delicate.

Tartar sauce is excellent for delicious recipes of fish & seafood, including salmon cakes, fish sticks, fish chips, fish fettuccine, fish pie, fish fingers, or any other seafood dishes.


  • 1/2 medium size red onion
  • 1 tsp capers
  • 3 mini dill pickles
  • 1/2 small bunch of Italian or fresh parsley
  • 1-2 lemons
  • 4 oz mayonnaise


  1. Put the first 4 ingredients into a food processor and pulse until roughly chopped.
  2. Grate the zest of half the lemon into the processor, cut the lemon in half, and put a good squeeze of fresh lemon juice in as well.
  3. Add dollops of Mayonnaise, whip till combined, and add sea salt and black pepper to taste.
  4. For battered fish fillets, take ciabatta bread and whiz in a food processor till you like the consistency.
  5. Add Olive oil to bread crumbs, salt, and pepper to taste.
  6. Wash fish, dip in flour, beaten eggs, and bread crumbs.
  7. Fry in oil, and use tartar sauce on fish to your taste.

Related Topics

How Long Does Homemade Mayo Last?

It should last about two weeks in the fridge. Mayo is made with egg yolks and oil, and the egg yolks contain a high level of lecithin, which helps to keep the mayo from going bad.

As long as you store it in a sealed container in the fridge and use clean utensils each time you dip into it, your homemade mayo should last for about two weeks.

Why is My Mayonnaise Runny?

There are several possibilities that make the mayonnaise runny. Some possible reasons are:

  • Various ingredients used to make the mayonnaise are not room temperature
  • The ingredients have not been dosed correctly
  • Perhaps you have added too much oil or lemon juice
  • The ingredients (oil and lemon juice) were not added gradually to the mix.

How Do You Thicken Mayonnaise?

There are a few ways to thicken mayonnaise. One way is to add an emulsifier such as mustard, horseradish, or egg yolk.

Another way is to add a thickener such as flour, cornstarch, or arrowroot powder. Finally, you can also increase the oil content by adding more mayonnaise or another type of oil.

Why is My Mayo not Thickening?

The key to making mayonnaise is to slowly drizzle the oil into the egg yolks while whisking continuously. If you add the oil too quickly, the emulsion will break and your mayonnaise will be runny.

There are a few other things that can cause your mayonnaise to be runny. For example, if you use too much vinegar or lemon juice, your mayo will be runnier.

Also, if you don’t whisk the ingredients together thoroughly enough, your mayo can also turn out runny.

Does Mayonnaise Increase Belly Fat?

No, Mayo doesn’t necessarily lead to an increase in belly fat. However, it is calorie-dense and can contribute to weight gain if eaten in large quantities.

What Happens if You Eat Mayonnaise Every Day?

If you eat mayonnaise every day, you’ll probably end up gaining weight. That’s because mayonnaise is loaded with calories and fat. One tablespoon of mayo has around 100 calories and 11 grams of fat.

So if you’re eating it with every meal, you’re going to start packing on the pounds.

Why is It OK to Eat Raw Eggs in Mayo?

It’s actually perfectly safe to eat raw eggs in mayonnaise, as long as the eggs are fresh and the mayo is made with pasteurized egg yolks.

Pasteurization is a process where food is heated to 140°F, killing harmful bacteria.

Can Egg Mayo be Kept Overnight?

Yes. Egg mayonnaise can be stored in the fridge overnight. It will last for around three or four days when stored in the fridge.

Can You Freeze Egg Mayonnaise?

Yes, you can freeze egg mayonnaise. However, it is important to note that the texture and flavor of the mayonnaise will change after it has been frozen. Freezing egg mayonnaise will cause it to become crumbly and watery.

What is the Healthiest Mayonnaise to Eat?

The healthiest mayonnaise to eat is an oil-based mayonnaise, preferably made with avocado oil or olive oil. most store-bought mayonnaises are made with soybean oil, which is high in unhealthy Omega-6 fatty acids.

Why is Mayonnaise So Expensive?

Mayonnaise is one of the items that is increasing in price due to increased costs for soybean oil, the key component.

What is Mayonnaise Made of Recipe?

The ingredients in mayonnaise are simple: egg yolks, oil, vinegar (or lemon juice), and seasonings.

  1. To make mayonnaise, the egg yolks are whisked together with vinegar (or lemon juice) until they become light and creamy.
  2. Then, the oil is slowly drizzled into the egg mixture while whisking continuously. This process creates an emulsion, which is what gives mayonnaise its thick and creamy texture.
  3. Finally, the mayonnaise is seasoned to taste with salt, pepper, and other herbs or spices.

Is Homemade Mayonnaise Healthier than Store Bought?

There’s no doubt that homemade mayonnaise is healthier than store-bought mayonnaise.

  • First of all, when you make your own mayonnaise, you control the ingredients. You can use healthy oils like olive oil or avocado oil, and you can avoid unhealthy additives and preservatives.
  • Second, homemade mayonnaise is much lower in sodium than store-bought varieties.
  • And third, homemade mayo is also lower in calories and fat than its commercial counterpart.

Does Lemon Juice Make Raw Eggs Safe?

Benjamin Chapman, a food safety educator at N.C. State University, thinks that the acidity in the lemon juice may not harm salmonella if it’s already present in the egg.

What is the Best Oil to Use for Mayonnaise?

The best oil to use for mayonnaise is a light oil, like canola or grapeseed oil. Olive oil is a good choice, but it will make the mayonnaise taste a bit stronger.

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