• 3 egg yolks
  • 2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon honey
  • small clove of garlic (or 1/2 large clove) crushed
  • salt & pepper to taste
  • 200ml olive oil


  1. Put egg yolks, vinegar mustard, Worcestershire sauce, honey, garlic (crushed) and salt/pepper into a blender or small food processor and process until smooth.
  2. With the blender running slowly add olive oil until thick and pale.  
    For a small food processor that does not have a feed tube you can just add the oil a 1/4 at a time and blend until smooth before adding more.


  • Especially good for potato salad!
  • Keeps about 1 week in the fridge.  
  • Here's an interesting thing - Some people worry about the "shelf-life" of mayonnaise, because it contains raw eggs, but the vinegar creates an acidic environment which takes care of the most problematic bacteria.  In fact that process starts as soon as the ingredients are mixed, and it works best at room temperature.  For this reason, I now put the mayonnaise in a jar, and then leave it on the bench for around 4 hours before refrigerating.