French · sauce

Hand-Whisked Mayonnaise

Name: Hand-Whisked Mayonnaise
Total time: 15 min
Cuisine: French
Ingredients: 2 free-range egg yolks; 1 heaped tsp Dijon mustard; 500 ml olive oil (a mild one, or half rapeseed oil); 1–2 tbsp white wine vinegar; Lemon juice: juice of ½ lemon; a pinch of sea salt, to taste

Hand-Whisked Mayonnaise — from Jamie Oliver's cooking video

Watch how it’s made · 3:14

Video by Jamie Oliver on YouTube · Open on YouTube

15 minMakes 39 × 1 tbsp107 kcal a portion

Keto (0.1 g net carbs a serve)
Vegetarian
Gluten-free ingredients
Dairy-free
Nut-free

Contains: Egg. Check labels on stock, sauces and spice mixes.

Made with just egg yolks, mustard and oil, it has no sugar, starch or additives; a tablespoon gives about 107 kcal, almost all from fat, with under 0.5 g of carbs.

Printable PDFA4

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Ingredients 6

2 free-range egg yolks
1 heaped tsp Dijon mustard
500 ml olive oil (a mild one, or half rapeseed oil)
1–2 tbsp white wine vinegar
Lemon juice: juice of ½ lemon
a pinch of sea salt, to taste

Method

Tap a time to watch that step in the video.

Twist a tea towel into a ring and sit a round-bottomed bowl in it so the bowl stays steady and tilted, leaving both hands free. 0:26
Whisk the egg yolks with the mustard until smooth. 0:39
Whisking all the time, add the oil a few drops at a time; adding it too fast at the start splits the sauce. Once it thickens and turns glossy, you can pour in a thin, steady stream. 1:20
When about half the oil is in and the mayo is very thick, whisk in 1 tbsp of vinegar to loosen it and lighten the colour, then whisk in the rest of the oil. 2:10
Season with salt, a squeeze of lemon and a little more vinegar to taste. Spoon into a clean jar and keep in the fridge for up to a week. 2:15

Tip. The yolks stay raw, so use pasteurised eggs for pregnant women, young children, older people or anyone unwell. Stir in crushed garlic for aioli, or chopped herbs and capers for a quick tartare-style sauce.

The method is a summary in our words — the video shows every step.

One portion (1 tbsp) gives you 1 of 39

Energy107 kcal450 kJ

Protein0.1 g0% of a day

Fibre0 g0% of a day

Carbohydrate0.1 g0.1 g net · 0 g sugars0% of a day

Fat12 g1.7 g saturated15% of a day

Sodium10 mg1% of a day

Where the energy comes from one serve

Net carbs 0%
Protein 0%
Fat 100%

Fits keto: 0.1 g net carbs a serve, with 100% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin E Source11%

1.7 mg a serve, mostly from olive oil (99%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Show the other 14

Vitamin K6%

7.1 µg a serve, mostly from olive oil (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Omega-36%

0.1 g a serve, mostly from olive oil (99%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Iron1%

0.1 mg a serve, mostly from olive oil (72%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin B121%

0 µg a serve, mostly from free-range egg yolks (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium1%

0.5 µg a serve, mostly from free-range egg yolks (89%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Potassium0%

0 mg a serve, mostly from free-range egg yolks (41%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Calcium0%

1.4 mg a serve, mostly from free-range egg yolks (78%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Magnesium0%

0.2 mg a serve, mostly from dijon mustard (45%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc0%

0 mg a serve, mostly from free-range egg yolks (92%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin A0%

3.3 µg a serve, mostly from free-range egg yolks (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin C0%

0.2 mg a serve, mostly from lemon juice (99%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin D0%

0 µg a serve, mostly from free-range egg yolks (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate0%

1.4 µg a serve, mostly from free-range egg yolks (91%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B60%

0 mg a serve, mostly from free-range egg yolks (88%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by Jamie Oliver; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.