Salad basically tastes crap unless it has dressing on it, in my opinion. The key to making it taste good is a good dressing and my favourite is a good mayonnaise. Olive oil mayonnaise tastes awesome and is super healthy unlike most supermarket bought mayos! Don’t use cheap oil like canola, safflower or sunflower, they have a milder taste but aren’t as good for you.

Serves: 10


  • 2 free range egg yolks
  • 1 heaped tsp dijon mustard
  • 1 Tbsp white wine vinegar
  • Juice of 1 medium lemon
  • 500mls of olive oil (preferably organic)
  • 1/2 tsp salt


  1. Mayo tastes best when hand made with a whisk and a little elbow grease. Start by placing your egg yolks into a large glass bowl with the mustard and whisk to combine.
  2. Then add a few drops of olive oil. Whisk with your dominant hand while tipping a few dribbles of oil at a time. You want the oil to blend with the mix before adding more, but only just.
    Keep adding oil in a slow trickle until the first 250mls has combined, just do a little at a time.
  3. Once you have added 250mls of oil, whisk in your white wine vinegar. This will make the mayo go pale and a bit thinner. Try to avoid adding anything in one go, always trickle in.
  4. Now you can add the oil a little faster than before, only experience will tell you how fast you can do but I have never had mayo collapse on me by hand (as opposed to a blender)
  5. Once you have 500ml of oil added its time to add your salt and lemon juice. For the lemon juice, squeeze it into a cup or pourer first just in case you have any seeds drop into it. Add the juice slowly so it doesn’t get too thin or watery and stir continously.
  6. Chill it in the fridge, the longer it sits the more the lemon flavour will come out. This should make enough mayo for 2 big salads or several little meals along the way and will keep in the fridge for 4-6 days depending on how fresh your eggs are.