This is British Sandwich Week. I just have to make you the perfect egg mayo sandwich to celebrate. But first I’ve got to make my own deliciously creamy homemade mayonnaise. I promise you this recipe is easy and foolproof, it’s a winner every time for the perfect mayonnaise.No store-bought mayo for my sarnie, only the best will do!
Why this is mayonnaise recipe is so good
- There are only 5 ingredients for this mayonnaise and they are all basic store-cupboard ingredients, nothing fancy.
- It’s not difficult, this is an easy mayo recipe, just take your time.
- Nothing beats homemade mayonnaise for the gorgeous texture, rich, creaminess and taste.
- Homemade mayo knocks the store-bought stuff into a cocked hat!
Why am I making homemade mayo today? Simple, I wanted to make the ultimate egg mayo sandwich so I just had to make my own mayonnaise.
I’ll admit back in my youth I was a fan of salad cream. But thankfully once I’d left my teens I discovered mayonnaise.
Okay so it was usually from a certain Mr Heinz. Nowadays I always make my own homemade mayonnaise. and it’s a whole lot easier than you’d think.
What do you need for the perfect egg mayo sandwich?
This is the Grains and Seeds Ciabattin bread and like all three of their Ciabattin breads it is a mix of the Italian style Ciabatta and sourdough bread. The taste is amazing. The seeds and grains Ciabattin boasts sunflower seeds, linseeds and spelt for health and flavour.
This is true artisan bread. Jason’s are an old family business and Jason Geary is the fourth generation to take to the oven. The bread is made with care and attention to detail. Time is of the essence, lots of time to get that delicious dough to prove perfectly before baking.
Jason’s make three different types of Ciabattin bread. The white ciabattin which makes the scrummiest toast (just like a crumpet!), this grains and seeds ciabattin that I’m using today. And also a craft beer ciabattin which I’d love to get my teeth into.
Back to that homemade mayonnaise for this knock your socks off egg mayo sandwich.
What do you need to make mayonnaise?
- You need 2 free range eggs (yolks only) – go on make some meringues with the egg whites, or be all healthy and make an egg white omelette.
- Dijon mustard.
- A light olive oil. By that I mean not a really dark heavily flavoured oil.
- A squeeze of lemon juice.
- Salt and pepper.
Can you use different oils to make mayonnaise?
Yes. A lot of people swear by vegetable oil or rape seed ool to make their mayonnaise. You can even use a mix of olive oil and vegetable oil or other oil. The choice is yours. Just use whatever oil you happen to have in the house.
No lemon juice? Then use white wine vinegar instead, just 1 table spoon will be enough.
No Dijon mustard. Use the yellow English mustard instead. It is much hotter so err on the side of caution here.
Is homemade mayonnaise safe to eat?
I know a lot of folks are nervous about eating raw eggs in mayonnaise. But unless you are pregnant or have health issues that precipitate the eating of raw egg then you are perfectly fine. Just make sure that you use really fresh eggs.
Keep the mayonnaise in the fridge and use within 4 days.
Do not leave the homemade mayonnaise out in the sun or in a warm room.
How to test if your eggs are fresh
- Do the water glass test. Simply fill a tall glass with water and carefully pop in your egg. If the egg sinks to the bottom and lies on its side it is fresh.
- If it sits on the bottom and points upwards it is still perfectly ok to use.
- If it floats and bobs up to the surface chuck it out immediately. This egg is no longer fresh and must not be eaten.
How to make homemade mayonnaise
- Take your time!
- Break the eggs into a small bowl and save the egg whites for another use (you can freeze them)
- Add the mustard, salt and just a tablespoon of oil and start whisking. You can use a hand whisk if you are keen to tone those arms or just use an electric whisk.
- You want to keep adding just a tiny bit of oil and keep up the whisking.
- Once the mayonnaise has come together and you have almost half of the oil mixed in there you can add the rest more quickly.
- Add the lemon juice and some pepper and check if you want to add more salt, beat everything well.
Can I use a food processor to make mayonnaise?
Yes of course you can. A mini-processor is perfect for the job. Just make sure to drizzle in that oil just a tiny bit at a time to start with.
What if my mayonnaise splits?
Don’t panic. Simply start again and this time once you have got the mayonnaise to the stable stage start adding in the split mayo.
What do you need to make the perfect egg mayonnaise sandwich
Well you’ve made that easy foolproof mayonnaise so now all you need are a couple of eggs, some spring onions (scallions), softened butter, cress and lettuce.
How to make the perfect egg mayo sandwich
- Put the eggs in a pan of cold water, bring up to the boil then lower to a simmer for 7 minutes. Rinse eggs under the cold tap immediately and let them sit in cold water for a couple of minutes before shelling them.
- Chop and mash the eggs in a small bowl along with the spring onions and homemade mayonnaise. Season to taste.
- Now build that perfect egg mayo sandwich. Butter the bread add the salad leaves and cress and dollop on that egg mayo. Top with cress and the other buttered slice of bread.
- The classic egg mayo sandwich makes the perfect lunch, especially at this time of year.
Another mayo sandwich idea
Want to use that homemade mayo for another sandwich? Then try the ultimate BLT.
What better way to start the day on a Sunday morning with this gorgeous Ciabattin seeds and grain bread packed full of crispy bacon, the juiciest tomatoes (plus basil and a dash of balsamic to ramp them up a bit) and some crispy fresh lettuce.
Bring the whole thing together with your easy foolproof homemade mayonnaise and your breakfast/brunch or lunch is complete.
How to serve homemade mayonnaise
Serve your homemade mayo with lightly cooked asparagus spears to dip into it.
Be retro with a posh prawn cocktail, a nod to the 70s. Mix with tuna in a sandwich or a baked potato. Add some chopped chives and garlic to turn it into a tasty dip. Are there other types of mayonnaise?
Aioli is the classic garlic mayonnaise found in Spain and France. Check out my recipe for Homemade Aioli (garlic mayonnaise) it is amazing with seafood.
You can add herbs, spices like harissa or chilli. You can add curry powder. There are so many ways you can jazz up your homemade mayonnaise.
How long does homemade mayonnaise keep?
You can keep your mayo in a covered container in the fridge for up to a week.
Can you freeze homemade mayonnaise?
Quite honestly I would not do this. It is possible but when it thaws it will not be the same smooth mix you worked to produce in the first place. Best to make it fresh use it up and make more whenever you need it.
Why are people scared of making homemade mayonnaise?
Everyone tends to think that making mayonnaise is a total faff and it’ll take ages and is bound to split. Once you get the hang of making it homemade mayo is a breeze and the taste is WAY better than any store-bought mayonnaise.
What is your favourite way to serve mayonnaise?
This is a sponsored post for Jason’s Bread. I only ever do sponsored posts for companies and products that I totally believe in and use myself. This gorgeous bread is always on my shopping list.
Looking for more delicious homemade sauces and dips to try at home? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Easy foolproof homemade mayonnaise
- 2 free range egg yolks (save the whites)
- 1/2 tsp Dijon mustard
- 300 ml Light olive oil or other oil of choice
- 1 tbsp lemon juice or white wine vinegar
- salt and pepper to taste
- Beat together the egg yolks with salt and the mustard in a small bowl
- Add just one tablespoon of oil and keep beating with a whisk
- Keep adding this amount of oil and whisking till the mixture begins to thicken well and you have used about half of the oil
- Now add the lemon juice (or vinegar) and beat again and add the remaining oil
- Season with more salt and pepper to taste