Olive Oil Mayonnaise

OLIVE OIL MAYONNAISE

Mayonnaise is so very easy to make - it just takes a little patience and a good blender. And on the plus side it doensn’t have nasty oils such as canola, which is bad fore everything and additives such as emulsifiers, which are bad for your gut and lungs.

NB It is vitally important that EVERY SINGLE INGREDIENT is at room temperature or an emulsion won’t form. I usually get everything out of the fridge either the night before or in the morning if I am making it in the afternoon:

Ingredients:

• 2 egg yolks.

• 1 egg.

• 1 tsp. mustard (I use the German).

• 1 tbsp. lemon juice.

• 2 cups light olive oil: The extra virgin olive oil just tastes too bitter.

• Himalayan salt pepper, garlic to taste – you can add what you like from fresh herbs to dried spices to chilli. the sky is the limit here, but if you want a traditional mayo, just add salt and pepper.

Method:

• In a blender (which has to be the same temp as the ingredients) add the egg yolks and blend until creamy.

• Add the whole egg, then the mustard and lemon juice allowing time between each addition – patience is the key here.

• Once all the ingredients are well mixed and creamy start adding the olive oil SLOWLY in a thin stream, giving it a few seconds break here and there – I guess 2 cups worth usually takes me about 5 minutes- remember PATIENCE!

• Half way through, when I am sure that it will turn into an emulsion (usually after about ½ - 1 cup of the olive oil) I start adding my salt, pepper, garlic (crushed) a little at a time. This is me being paranoid as a lot of recipes just say to add it at the beginning.

• Continue to slowly add the oil until all combined – store in a glass container and ENJOY