You're unlikely to find this variety of mayo on any supermarket shelf, in fact, a trip to the pet store may be in order to pick up the hay for this recipe. Try serving with roast beef, roasted vegetables or chunky chips

Preheat the oven to 180°C/ gas mark 4
Place the hay on a baking tray and cook in the oven for 5 minutes, then cover with the oil
Allow to cool, then transfer the oil and hay to a kilner jar. Seal and leave to infuse for 3 days before using
To make the mayonnaise, place the egg into boiling water for 5 minutes. Remove from the pan and allow to cool under cold running water
Put into a conical measuring jug and sprinkle with a little salt and a squeeze of lemon
Pass the hay-infused oil through a fine sieve into a jug, ensuring that there are no strands of hay
Using a stick blender, slowly incorporate the oil so that the egg mixture thickens. Add a little water to thin out the mayonnaise and continue to add the oil until fully incorporated and the mayonnaise is creamy and silky
VideoVideo: Make a mayonnaise
Thinning mayonnaise
You will need to add a little water to the mix if it gets too thick and splits
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  1. Kilner jar
  2. Stick blender

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This inventive hay mayonnaise from Alyn Williams can be served with a variety of meats and fish and lends the staple condiment a vivid smoky flavour

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