Slices of roast chicken, seasoned with a pinch of salt and pepper and sandwiched between two thick slices of fluffy bread that’ve been slathered in rich homemade mayo. That, my friends, is the stuff of dreams. And also my lunch three times this week (yay for having lots jars of homemade mayo in the fridge from multiple rounds of testing!).
📋 Ingredients
⬆️ Here are the ingredients for both the immersion and food processor method. The lemon juice is optional (I prefer it without, but some people like a hint of tanginess). The Dijon mustard is not optional. Even if you’re not keen on mustard, it needs it. And the mayo won’t taste of mustard (I promise).
How to make it
Full recipe with detailed steps in the recipe card at the end of this post Perfect thick and creamy mayonnaise that lasts for up to two weeks in the fridge.
🍽️ What to serve it with
Chips! Air fryer chips, oven chips or even chippy chips As a dip for cheeseburger spring rolls, ham and cheddar croquettes or chicken tenders Slathered on a fish burger, chicken burger or this Korean steak sandwich Add to coleslaw, bang bang sauce, potato salad or coronation chicken for a luxury version.
What’s your favourite ‘served with mayo’ meal? Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Caesar Dressing Recipe
How to make Tzatziki
Whipped Feta
Homemade Salad Cream Recipe
Bang Bang Sauce
Chip Shop-Style Tartare Sauce
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
