Lucy and Amy Do it Ourselves: Mayo

I have friends coming on saturday who I haven’t seen since last June.  It’s a tea (coffee for me during Lent) cake and food extravaganza.  I love a picky lunch, one that includes copious amounts of bread and cheese and the rest, however I thought I’d try to at least make one thing……..that one thing is going to be GARLIC MAYO.I’m not pregnant so I can now make it and eat it myself, I know it’s rare to get food poisoning from raw egg these days but I did get a voming bug when preggers and it’s just not worth the pain – in my opinion.

I’ve found the easiest recipe in the world, I don’t think I’ll be buying mayonnaise ever again as long as we have oil, eggs and lemon in the house we’ll be fixed.  Usually I use the Magimix to make mayonnaise however I’ve stumbled across an even easier way.  I know it’s not hard to use the Magimix but it’s in the top cupboard, behind a jug and huge bowl and I need to get the steps out to get to it, that for me is a little too much work let alone cleaning and dry it.  This recipe uses the hand blender, which is kept conveniently in the drawer below my hob, not under anything thus very easy to obtain and saves me time, also none of this pouring oil slowly into the mixer malarkey.


1 Cup of oil – I use half olive oil, half rapeseed, all olive oil is too much in flavour, other         oils can be used e.g. vegetable

2 egg yolks

Juice from 1/2 lemon











1. Put all the ingredients into the mixing cup and the hand blender into the mixture at the bottom.

2. Blend, you’ll see it starting to emulsify, at this point make sure you don’t raise it until most of the oil has been incorporated.

3. Slowly bring the blender up.

4. Voila you have homemade mayo to eat with chips, chicken nuggets, pizza, sandwiches etc.

The longest task in this recipe is separating the egg yolks from the white.


I added 1 teaspoon of garlic powder to get garlic mayonnaise, I suppose you could use real garlic and put into the blender with everything else but I find it to strong and spicy for my taste.

Or add some Dijon mustard, about 1 heaped teaspoon to have Dijonaise, I love this stuff in a sandwich.

What other flavours do you like?