I really didn’t think this mayo recipe would work when I saw it on the Healthy Foodie – or perhaps I would end up with something not particularly pleasant. How wrong I was!
This is the most perfect creamy mayonnaise and SO quick and easy to make.
I used a screw-top jar which doubled up as the airtight container to store it in. A spoonful of wholegrain mustard is our preferred flavouring but almost anything could be used from fresh herbs or garlic, to chilli flakes or pepper. It is just as delicious plain with no added flavourings. Substituting some of the LIGHT olive oil with avocado, macadamia or walnut oil also changes the flavour slightly. Play around and see which one suits you most.
1 whole large or extra-large organic egg at room temperature
1 cup LIGHT olive oil
Juice of ½ lemon (2 to 3 teaspoons) or apple cider vinegar
Pinch of sea salt
Teaspoon of Dijon or Wholegrain mustard (optional)
Garlic or herbs (optional as different flavours)
Tall glass jar into which a stick blender will fit
Add the lemon juice (or ACV), salt and your chosen flavourings if using).
Put the stick blender to the bottom of the jar and power on for about 20 seconds without moving it. Slowly raise the blender to incorporate all the oil.
This amazing mayo will keep in the fridge for two weeks in an airtight container. Ours tends not to last that long!
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared and served myself.