Mayonnaise first came on the scene in the 1700’s a recipe that is believed to have been conceived and developed by the great Chef Anton Careme. Mayonnaise changed the culinary world because it could replace ingredients like cream, enrich, thicken, stabilize so many different recipes and ingredients that it became a substitute for cream and gelatine and soon led to the north of hundreds of recipes based on its qualities. it is used in salads, sandwiches, soups,  as a side, a spread and a thickening agent.

It involves beating egg yolks over a long period of time while slowly incorporating oil into it.

The technique and the recipe is very simple. What is required is patience because in the ‘old’ days it was prepared by hand with a wire whisk.

The lack of time and patience is what created millionaires like Hellmans and Heinz who quickly

created packaged mayonnaise to replace homemade mayo and soon this ingredient because. permanent fixture in every kitchen worldwide.

Even today when hand and stand mixers make this task so much easier folks buy their mayonnaise. But nothing beats a homemade mayo. Its just two ingredients oil and egg yolks and you can use pretty much any oil you like. Add a few drops of basil or chilli oil to your vegetable oil. Add sesame or avocado oil.

Add any flavouring spice and herb you choose. Add minced garlic to make aioli. The sky is the limit.

For this of you who are vegan try my vegan tofu mayonnaise recipe also on this site. Watch the video on my IGTV feed.


. 3 egg yolks room temperature not cold

1 tablespoon wine vinegar or lemon juice (

½ teaspoon salt

¼ teaspoon dry or prepared mustard

1½ to 2¼ cups of vegetable or olive oil room temperature and not cold

1 tablespoon boiling water



Beat the egg yolks for 1 to 2 minutes  using a hand or stand mixer with a ballon whisk until they are thick and sticky.

Add a drop of oil and beat again. Every one minute add one drop of oil for about 6-7 minutes.

Then increase the speed and add a teaspoon at a time. Keeping whisking.

Once the mayonnaise begins to thicken add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.

Add more oil and continue to beat until all the oil is used up.

Now whisk the boiling water into the sauce quickly. This is an anti-curdling measure that will help produce a smooth mayonnaise that will be more resistant to splitting when added to say a hot soup or baked.

Season to taste. Scrape into an airtight container and refrigerate upto 10 days.


Parsley is a slightly bitter aromatic herb that adds great flavour to salads, sauces and soups. You can use either flat leaf, which I prefer or curly parsley for this salad.

Serves 6


Combine in a large salad bowl

4 oranges peeled, skin removed from segments, pith and seeds discarded

1/4 cup whole black olives, pitted

1 cup fresh parsley washed, thick stalks removed and coarsely chopped

1 cup green Poona cucumbers (Persian) peeled and diced

1 cup English cucumber (dark green cucumber)  skin on diced

1/4 cup finely sliced red onion

1.5 cups assorted salad leaves such as purple kale, curly lettuce, baby arugula, micro greens of your choice

2 tbspns toasted pine nuts – you can also use toasted walnut pieces


Whisk together

1/2 cup extra virgin olive oil

Juice of half a lemon

Sea salt to taste


Emulsify dressing and taste for salt. If your oranges are sour you can add some honey to the dressing. Pour the liquid from the orange segments into the dressing and whisk again. Drizzle over salad. Toss and serve.


Tsukejoyu-Sushi Dipping sauce as a salad dressing

While this is a great dipping sauce for sushi, tempura and sashimi I also use it as a marinade and a salad dressing -options are given below.
1 cup mirin (sweet cooking wine)
2 cups shoyu (fermented soy sauce)
4 ounces katsuobushi (dried tuna fish flakes)


Place the mirin in a saucepan over medium heat, add the shoyu and bring it to a gentle boil. Switch off the flame and then add the fish flakes. Let it rest until it reaches room temperature. Whisk it again. Strain the shoyu through a fine strainer. Bottle and refrigerate for up to 6 months. Scan be served chilled from the fridge as well as at room temperature but whisk it before use.

Salad dressing
Combine half cup Tsukejoyu with 1/4 cup vegetable oil and 2 tbsp toasted sesame oil, 1 tsp toasted white sesame seeds and juice of one lemon, 1/2 tsp or. more ground wasabi paste. Drizzle over cucumber, tomato and lettuce salad.

Noodle salad dressing
Combine 3/4 cup Tsukejoyu with 1/4 cup crunchy peanut butter, 2 tsp finely minced garlic, 1/2 cup finely chopped scallions, 1 tbsp red pepper hot sauce of your choice. Adjust for sweetness with brown sugar and toss with 200 grams of noodle salad.

Combine 1 cup Tsukejoyu with 1 tbsp ground ginger root paste, 1/2 tbsp fermented red chilli paste, 1 cup good quality orange juice, 1 teaspoon orange zest and salt to taste. Pour over 750 grams of chicken, fish or pork and marinate overnight. Grill or roast the meat as desired. Thicken the leftover marinade with some corn starch and serve with the cook meat.