No-Fail Mayonnaise by Rick Grant

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  • 4 egg yolks
  • ¾ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 tablespoon white wine vinegar
  • 2 teaspoons lemon juice
  • 350 ml good quality olive oil


  1. Place the egg yolks, salt and white pepper into a mixing bowl and beat with an electric mixer until mixture has become thick, pale and fluffy.
  2. Add half the olive oil gradually and continue beating. When the mixture has thickened, whip in the vinegar and lemon juice, then continue adding the remaining oil, beating until smooth.  Adjust seasoning if required.
  3. Cover the mayonnaise with cling wrap and keep in the refrigerator. (To stop a skin from forming make sure the cling wrap touches the surface of the mayonnaise.)

Nutritional Analysis

fat 80 g, saturated fat 12 g, protein 2.5 g, carbohydrate 0.1 g, sodium 440 mg, energy 3008 kJ (719 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.