Make a simple accompaniment to fish dishes.


  • 1 egg yolk (size 2)
  • ¼ level teaspoon salt
  • ½ level teaspoon english mustard powder or 1 level teaspoon dijon mustard
  • ½ a bunch of fresh dill (chopped)
  • freshly ground black pepper
  • 2 tsp lemon juice
  • 175 mllight olive oil or corn oil
  • 1-2 tablespoons warm water


  • The golden rule for making mayonnaise is to always add the oil very slowly at first.
  • Put the egg yolk, salt, mustard, some pepper and the dill into a small mixing bowl.
  • Stand the bowl on a clean, damp cloth to prevent it from slipping, then whisk the yolk with a with a stainless steel wire whisk, or a hand held electric mixer, until it becomes lighter in colour.
  • Gradually whisk in the lemon juice, then, whisking continuously, add the oil, a few drops at a time, until the mayonnaise begins to thicken.
  • The oil can now be whisked in a little more quickly, in a fine, steady stream.
  • If the mayonnaise becomes very thick, add another teaspoon of lemon juice (or a little vinegar).
  • When all the oil has been added, stir in enough of the warm water to bring the mayonnaise to the required consistency.
  • If you prefer a sharper-tasting mayonnaise, use a drop or two of vinegar as well as the lemon juice.
  • Because mayonnaise is made with raw egg, it must be kept in the fridge and used on the day you make it.

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