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Classic Herb Mayonnaise

A homemade mayo is a surprisingly easy sauce to make and well worth trying. With this simple recipe courtesy of Clarence Court, you won’t believe how good a homemade mayo can be! With the perfectly golden yolks of their famous eggs, along with some all-important herbs, this homemade mayonnaise is a tasty addition to any number of dishes and will keep in your fridge for up to two weeks.

  • Preparation time:
    10
    min(s)
  • Cooking time:
    0
    min(s)
  • Servings:
    10

What you'll need

  • 35ml extra virgin olive oil or rapeseed oil
  • Freshly ground black pepper
  • 1tbsp fresh lemon juice
  • 3 large Clarence Court Burford Brown Eggs, separated (at room temperature)
  • 300ml ground nut oil (or similar flavourless oil)
  • 20g finely chopped dill, tarragon, basil or parsley
  • Sea salt

How to make

  1. Place the egg yolks in a large clean mixing bowl (save the whites in the fridge for another day.) Whisk well for 2-3 minutes. Add a good pinch of sea salt and whisk again for around 1 minute.
  2. Drop by drop, whisk in the ground nut oil. This will take a little while. After you’ve whisked in about ¼ of the oil you can slowly drizzle the oil into the mixture, whisking the whole time. Continue whisking as you slowly drizzle in the more highly-flavoured extra virgin olive oil or rapeseed oil. Once incorporated whisk in the lemon juice and a good pinch of black pepper.
  3. Finally stir in your chopped herbs.
  4. Serve immediately or transfer to a sterilized jar and keep in the fridge.

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