A white pot filled with vibrant yellow mayonnaise on a black background, surrounded by egg shells, a whisk and parsley leaves

Lively Lemon Parsley Mayo

We’ve given the nation’s favourite egg-based sauce a zesty makeover. Bring your favourite savoury dishes to life with our lively lemon parsley mayo. Making your own mayonnaise requires a little more effort than buying the ready-made kind but is worth it for the sense of satisfaction and luscious homemade taste!

15 minutes

Serves 6 people


  • 2 Free Range Ethical Egg yolks
  • 1 tablespoon Dijon mustard
  • 250ml sunflower oil
  • 1 teaspoon white wine vinegar
  • 60ml fresh lemon juice
  • A sprig of fresh parsley, chopped
  • ½ lemon, grated zest
  • 1 teaspoon runny honey
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  1. Add the egg yolks and mustard to a bowl, along with the salt and pepper, then whisk together until completely incorporated. 
  2. Continue whisking and add a small drop of oil, mixing it in until fully combined. Keep adding one drop at a time and whisking, until the oil and eggs come together and start thickening. Take care not to add the oil too quickly to avoid the mayonnaise splitting or curdling.
  3. Once the mayonnaise has thickened, whisk in the vinegar and lemon juice, followed by the fresh parsley, lemon zest and honey. Season with a little more salt and pepper to taste.
  4. For a thicker mayonnaise, you may want to alter the quantities of liquid ingredients that you add – such as the lemon juice and honey. Serve immediately – it makes the perfect dip for chips, but also works beautifully as a simple salad dressing.