1 Put lemon juice or vinegar into food processor or blender along with room temperature egg yolks. Eggs straight from the fridge can make the mayonnaise curdle.
2 Turn on processor and start to trickle in oil slowly.
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3 The mayonnaise is ready when thick, creamy and glossy. Season with salt and pepper and add a few drops of lemon juice or vinegar if it tastes too bland or water if it tastes too sharp.
4 Store in the fridge with a lid on for up to three days.
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In satin Cuisine Système 5200XL BlenderMix, Magimix UK. Classic glass measure jug (1 litre), Pyrex. Loft 24 piece dinner set, Zwilling J.A. Henckels.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
