Ben's BBQ Bible
600 ml
Billy Law

Where would we be without this staple dressing for most backyard barbecues? Mayonnaise is just perfect on a burger, in a potato salad — you name it, this popular dressing can find a home on anything. But mayonnaise can be so much more than the white creamy dressing we all know and love. Different oils can take it in different directions and any number of other ingredients can be added to it to lift it to greater glory.

The type of oil you use depends on how you want to use the mayonnaise. Extra virgin olive oil will give you a powerful taste that might not suit the subtle flavours of some fish, for example. Again, it comes down to personal taste.

I love to serve the basil mayo with barbecued fish. You could also use it in Coleslaw instead of Greek yoghurt.


Quantity Ingredient
3 large egg yolks
2 teaspoons dijon mustard
1 teaspoon white wine vinegar
1 teaspoon water
500ml vegetable oil or extra virgin olive oil
freshly ground black pepper
1/2 lemon, juiced


  1. Place the egg yolks, a good pinch of salt, the mustard, vinegar and 1 teaspoon water in a bowl. Whisk to combine and aerate for 1–2 minutes.
  2. Wet a tea towel, then roll it up and wind it around the base of the bowl to secure it, leaving your hands free to whisk and pour.
  3. Pour the oil into the egg mixture in a thin but steady stream, whisking continuously. Stop for a little if your hand and arm become tired. Continue pouring and whisking until all the oil is added.
  4. Season the mayonnaise with salt and pepper and a squeeze of lemon juice.
  5. Use straight away. Any leftover mayo will keep for 1 week in the refrigerator if stored in an airtight container.
Ben's BBQ Bible
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