Homemade Mayonnaise - the real deal


Ever asked a Belgian what they think about the mayonnaise available in South Africa? If you did you probably ended up hearing a passionate story about the few brands that they’ve found that are close to cutting it, albeit at a price. If you’ve ever BEEN to Belgium, and tried the famous ‘Vlaamse Friet’ (French fries) with mayonnaise you understand where they’re coming from: the thick creamy sauce, slightly tangy and mildly sweet, lifts their fries to a next level.

So, what makes a good mayonnaise? First of all, mayonnaise is a basic condiment that doesn’t require much IF used good quality ingredients. Egg is very important to create a thick creamy sauce, and lemon juice adds the tangy flavour, making it not too heavy. Commercial brands often use vinegar, and develop a flavour that is too tangy to the expert’s liking. The right balance of creaminess and tanginess makes the best mayonnaise.


  • 1 Large Free Range Egg (room temperature)
  • 1 tsp Mustard
  • ½ Tbsp Lemon Juice
  • 1 C Sunflower Oil
  • Salt & Pepper to taste (don’t add too much at once, you can always add more later)


    Add egg, mustard, lemon juice, salt and pepper to the OmniBlend jug (the 2ltr jug works best for spreads and sauces), with a little of the oil. Start blending and as the mixture thickens, gradually add the remaining oil.

    This mayonnaise is delicious with crispy roasted sweet potato wedges. Prepare the sweet potato wedges, while pre-heating the oven at 230C. Place the wedges in a bowl, add olive oil, salt and pepper, and toss well to give all wedges an even coat. Place them on a baking tray in a single layer, and bake for 30 minutes. Turn on the top grill and bake for another 3-5 minutes, until they’re well browned and crispy.


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