Real Mayonnaise Recipe

Learn how to make homemade mayonnaise to use as a base for various dips and sauces.

| April 2013

In his meatball cookbook, Jez Felwick brings a delicious combination of flavors from the street to your home, all made with free-range meat and quality ingredients, bursting with flavor and served with fresh-tasting sauces and sides. The Meatball Cookbook: Great Balls of Fire (Mitchell Beazley, 2013) is Felwick’s collection culminated from his experience as “The Bowler,” a well-known gourmet food cart vendor in London. He gives more than 70 “ballistic” ideas, including original sauces, sides and salads. The following recipe for homemade mayonnaise can be used for all kinds of dips and sauces for meatball recipes. 

You can buy this book from the GRIT store: The Meatball Cookbook: Great Balls of Fire.

More meatball recipes:

Pork Meatballs Recipe With Fennel
Meatball Calzone Recipe
Spicy Coleslaw Recipe
Salmon Meatballs Recipe With Sesame Seeds and Wasabi  

You need to be able to make your own mayonnaise so you can customize it with other ingredients and then slather it onto your buns, balls, and burgers. When you’ve done it once, and have seen how easy it is, there’s no turning back. Just use a food processor. To save on wastage this recipe uses whole eggs; the whites help to stabilize the mixture. If you want a richer mayonnaise, add another egg yolk, increase the oil, and adjust the other ingredients to taste. I use olive pomace oil because it’s lighter than olive oil and less likely to overpower the mayonnaise with an olive taste, but you should experiment and mix oils together to achieve a taste you like.

Real Mayonnaise Recipe

Preparation time 10 minutes. Serves 6–8 as a dip. 

2 free-range eggs
1 tablespoon Dijon mustard
1 1/2 cups olive pomace oil, olive oil, sunflower oil, or a combination
1 tablespoon white wine vinegar, apple cider vinegar, or lemon juice
freshly ground salt and black pepper 

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