Lemon & Garlic Mayonnaise

A household staple that many people don’t know how to make themselves. If you have used egg whites for a dessert and have some leftover egg yolks, this recipe is perfect for using them up to create a lovely sauce.



  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 3 cloves garlic
  • 250 ml sunflower oil
  • 1 tsp white wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp hot water



1. Peel the garlic and crush it by adding a sprinkle of coarse salt on top of the cloves, then using the back of a fork crush the garlic.

2. Add the lemon juice & zest/vinegar, mustard salt and pepper to the egg yolks. Whisk this well so it’s thoroughly combined.


3. Here is where you need to take your time, do not rush this! You are trying to get the two components to emulsify and this can be tricky business lol. If it goes wrong see TOP TIPS for two ways you can save the day.

Add literally a drop of the oil to the egg yolks and whisk it in until it combines, now add another drop and whisk again. Keep doing this and you will see the sauce start to thicken, now you can add more oil at a time but be very cautious with the quantity that you are adding at a time.


4. Once you have incorporated all the oil you can add the hot water to help stabilise the sauce. You can now add the garlic and stir that in.


One way you can save the sauce if the egg yolks are not emulsifying with the oil is to add a tbsp of boiling water and whisk it, the heat will help thicken the sauce and from here you can continue carefully add the rest of the oil.

Another save is to get another fresh egg yolk in a separate bowl and drip by drip add your broken sauce into it and whisk. This extra egg yolk should be able to pull in the broken sauce and emulsify, happy days!


If you give this recipe a go don’t forget to let me know!

Bon Appétit!


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