{"id":8381,"date":"2025-10-06T17:30:28","date_gmt":"2025-10-06T17:30:28","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8381"},"modified":"2025-12-31T18:05:32","modified_gmt":"2025-12-31T18:05:32","slug":"homemade-british-mayonnaise","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/homemade-british-mayonnaise\/","title":{"rendered":"Homemade British Mayonnaise [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Homemade British Mayonnaise [Video]<\/span><\/h2>\n
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This is Jamie Oliver's version of a British mayonnaise.<\/span>
<\/div>British and US mayonnaises differ significantly in sugar content, with US versions containing considerably more, and are also made with different types of oil, such as soybean oil in the US versus rapeseed (canola) oil in the UK. Other key differences include thickness and tanginess, with UK versions often having a looser, tangier profile and US versions being thicker and creamier. Traditional UK mayonnaise uses egg yolks, whole eggs, and mustard, contributing to a deeper flavor, while US versions may use whole eggs, resulting in a more neutral taste. <\/span><\/div>\n
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Author: <\/span>Jamie Oliver<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> free-range egg yolks<\/span><\/li>
  • 1<\/span> heaped tsp<\/span> Dijon mustard<\/span><\/li>
  • 500<\/span> ml (18fl. oz.)<\/span> mixed oils<\/span><\/li>
  • 1-2<\/span> Tbsp<\/span> white wine vinegar<\/span><\/li>
  • \u00bd<\/span> lemon<\/span><\/li>
  • sea salt<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Whisk the egg yolks in a bowl, then add the mustard and whisk together.<\/div><\/li>
    • Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened.<\/div><\/li>
    • Once you\u2019ve added about half the oil, whisk in 1 tablespoon of vinegar \u2013 this will loosen the mixture slightly and give it a paler colour.<\/div><\/li>
    • Continue to gradually add the remaining oil, whisking continuously.<\/div><\/li>
    • Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed.<\/div><\/li>
    • Store in a sterilised jar in the fridge for up to one week.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Video<\/span><\/h3>\n\n\n\n
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