Delia Smith's Egg Mayonnaise Recipe: Whisked Creaminess in 10 Minutes

Delia Smith's egg mayonnaise recipe delivers restaurant-quality smoothness with just three core ingredients and a foolproof whisking technique. This isn't your average mayo—it's a velvety emulsion that transforms sandwiches, salads, and seafood into gourmet creations.

I've perfected this method over years of testing, ensuring every batch achieves that signature glossy finish and creamy texture without fail.

The secret lies in slow, steady whisking while gradually incorporating oil—a technique that builds stable emulsification from the first drop. Unlike store-bought versions, this homemade mayo develops rich, eggy depth with a subtle tang from lemon juice.

What makes it truly special is how versatile it is: use it as a base for tartar sauce, a dressing binder, or simply as a creamy condiment for burgers and fries.

What sets this recipe apart is its reliability—no blender required, just a whisk and patience. The result is a mayo so smooth it practically melts on your tongue, with a perfect balance of richness and acidity.

Once you master this method, you'll never buy mayo again. The best part? It keeps beautifully in the fridge for up to a week, ready to elevate any dish.

For those who prefer variations, a touch of Dijon mustard adds depth, while vegan alternatives can be achieved with aquafaba. But the classic version remains unmatched for its pure, unadulterated creaminess. Let's get whisking!

Ingredients for delia smith egg mayonnaise

Three core ingredients plus optional mustard create Delia Smith's signature velvety emulsion.

The egg yolks are the foundation—freshness is non-negotiable. Organic, free-range yolks from Whole Foods or local farms yield the richest texture. Room temperature eggs emulsify far better than cold ones, so let them sit for 30 minutes before starting. The extra-virgin olive oil should be light and fruity—avoid heavy, peppery varieties that can overpower the delicate balance. For the lemon juice, organic Meyer lemons add subtle sweetness, but regular lemons work perfectly fine. The vinegar acts as a stabilizer, preventing separation during storage.

No Dijon mustard? Skip it entirely—this classic version remains exceptional without it. The whole egg is optional but recommended; it adds body and helps bind the emulsion more effectively. For a vegan alternative, replace eggs with 2 tablespoons aquafaba and add 1 teaspoon cornstarch to thicken. If your emulsion breaks, add 1 teaspoon hot water and whisk vigorously to restore stability. The salt should be Diamond Crystal kosher—its fine grain dissolves completely without altering texture. For a tangier profile, increase lemon juice by 0.5 teaspoons.

Store in an airtight container submerged in refrigerated water for up to 1 week—this preserves freshness and prevents surface oxidation. Portion into small jars for convenience; the emulsion remains stable for 3 months when frozen. To revive after refrigeration, whisk briefly to redistribute any separated oil. This mayo thickens slightly when cold, so adjust consistency by adding a splash of water if needed. The key to longevity is minimizing air exposure—press plastic wrap directly onto the surface before sealing.

Step-by-step instructions for Delia Smith's egg mayonnaise

This method delivers silky, stable mayonnaise with perfect balance every time—no emulsifier needed.

Separate the 2 whole large egg yolks from the whites and place them in a clean, dry bowl. The bowl should be chilled—place it in the refrigerator for 10 minutes beforehand to prevent the eggs from warming too quickly. Add the 1 whole whole egg, breaking it directly into the yolks to avoid excess air incorporation.

In a separate small bowl, whisk together the 1 tablespoon fresh lemon juice, 1 teaspoon white vinegar, 0.5 teaspoon Dijon mustard, and 0.5 teaspoon Diamond Crystal kosher salt. The acidity from the lemon and vinegar will help stabilize the emulsion, while the mustard adds subtle depth. Keep this mixture ready—it will be added later to the egg mixture.

Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg mixture on medium-high speed for 3-4 minutes until it becomes pale yellow and thickens noticeably. You'll see the mixture form ribbons when the whisk is lifted—this is the critical "ribbon stage" that ensures a stable emulsion. The texture should be smooth and slightly glossy, with no visible streaks of egg.

If the mixture isn't thickening after 4 minutes, let it sit for 1 minute at room temperature before continuing. Cold eggs emulsify more slowly, so this pause can make all the difference. The goal is to create a thick, viscous base that can properly incorporate the oil without breaking.

With the mixer running on low speed, very slowly pour in the 1 cup extra-virgin olive oil in a thin, steady stream. The key here is patience—the oil must be added gradually to allow the egg mixture to properly emulsify. If you add it too quickly, the mayonnaise will separate. You'll notice the mixture thicken and become creamy as it incorporates the oil.

After adding about ⅓ of the oil, pause and scrape down the sides of the bowl with a silicone spatula to ensure all the oil is fully incorporated. This step prevents any unincorporated oil from causing the emulsion to break. Continue adding the oil in a slow, controlled manner until fully incorporated. The final texture should be thick, glossy, and completely smooth—like heavy cream.

Once all the oil is incorporated, stop the mixer and add the prepared acid mixture (lemon juice, vinegar, mustard, and salt) in a slow stream while whisking gently by hand. This final step ensures the mayonnaise has the perfect balance of acidity and seasoning. Taste and adjust the seasoning if needed—add more salt or a splash of lemon juice if the flavor feels too mild.

The mayonnaise is now complete, but for best results, transfer it to a clean jar and refrigerate for at least 1 hour before using. This resting period allows the flavors to meld and the texture to stabilize. If the mayonnaise thickens too much in the fridge, simply whisk in 1 teaspoon water or lemon juice to loosen it to your desired consistency.

Flavor customization for delia smith egg mayonnaise

Classic Tangy Twist

For a brighter, more vibrant mayo, swap the white vinegar for 1 tablespoon apple cider vinegar. The subtle sweetness of apple cider enhances the lemon flavor while adding complexity. I find this variation works particularly well with seafood dishes like smoked salmon or tuna tartare.

The acidity remains balanced, but the flavor profile becomes more nuanced and slightly fruity.

Mustard-Infused Depth

Increase the Dijon mustard to 1 teaspoon for a more pronounced, slightly tangy flavor that pairs beautifully with roast beef sandwiches or deviled eggs. For an extra kick, substitute half the Dijon with spicy brown mustard.

This variation adds a subtle heat that complements rich meats and creamy avocado-based dishes. Always whisk the mustard into the egg mixture before adding oil to ensure even distribution.

Herb-Enhanced Freshness

Add 1 tablespoon finely chopped fresh tarragon or chives right before refrigerating for a herbaceous twist. This works exceptionally well with chicken salad or pasta dishes. For a Mediterranean flair, blend in ½ teaspoon dried oregano or 1 teaspoon finely chopped fresh dill.

The herbs should be finely minced to avoid altering the texture. Store herb-infused mayo in an airtight container with plastic wrap pressed directly on the surface to preserve freshness.

Smoky Chipotle Kick

For a bold, smoky variation, add ½ teaspoon adobo sauce from a can of chipotle peppers to the acid mixture. This transforms your mayo into a perfect condiment for BBQ chicken wraps or spicy tacos. The smokiness pairs beautifully with the creamy texture.

For extra heat, include ¼ teaspoon cayenne pepper in the initial whisking of the eggs. Always taste and adjust the seasoning after the mayo has rested in the fridge.

Citrus Zest Boost

Zest 1 teaspoon of lemon or lime peel and add it to the egg mixture before whisking. This brightens the flavor and adds a subtle aromatic note that works wonderfully with seafood ceviche or citrus-glazed meats.

For a tropical twist, use lime zest instead. The zest should be finely grated to avoid graininess. Store citrus-infused mayo in a glass jar to preserve the vibrant color and prevent oxidation.

Vegan Aquafaba Base

Replace the eggs with 2 tablespoons aquafaba (chickpea brine) and 1 teaspoon cornstarch to create a stable vegan version. Whisk the aquafaba until frothy, then gradually add the oil as usual. The cornstarch acts as a natural emulsifier. This variation works beautifully with vegan burgers or plant-based dips.

For extra richness, add 1 tablespoon neutral oil like avocado oil to the base before whisking. Store vegan mayo in the fridge for up to 5 days for best results.

Frequently asked questions