Maggie Beer

Verjuice Mayonnaise

For more recipes like this, Join Maggie's Food Club

Step 1: Combine the egg yolks, Verjuice and mustard to emulsify in a food processor.

Step 2: Slowly add the Extra Virgin Olive Oil, and then the vegetable oil, and take to the desired thickness.

Step 3: Season with sea salt and cracked pepper.

Step 4: Check for acidity, adding a squeeze of lemon juice if needed.

Maggie's Tip: Do be patient and just add the oils, olive oil first, drop by drop for at least one third of it. Once you see it's emulsified then you can add it in a thin steady stream.


  1. 2 large free-range eggs at room temperature
  2. 30ml 2 tbsp Verjuice
  3. 1 tspn dijon mustard
  4. To season sea salt

Verjuice Mayonnaise appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox