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  • Jul 18th 2011
  • 0 comment


  • 2 whole large eggs, at room temperature
  • 200ml olive oil*
  • finely grated rind of 1 lemon
  • sea salt flakes and freshly ground black pepper
  • pinch sugar


  1. Crack the eggs into the hand blender beaker. Turn the hand blender to the highest speed and pulse for 5 seconds until the eggs are broken up.
  2. Continue pulsing for 2 to 3 minutes adding the oil in a very slow, steady stream initially.
  3. Once the mayonnaise begins to thicken, add the remaining oil and continue blending.
  4. Season with the lemon rind, salt, pepper and sugar.
  5. Cover beaker with the seal and refrigerate for up to 3 days.


  • Keep the hand blender underneath the surface of the eggs to prevent splashing.
  • Use a combination of oils: half extra light and half extra virgin olive oil is a delicious combination.
  • A touch of lemon juice will thin the mayonnaise to a lighter dressing consistency, if desired.