I’m sure every house around the world, including ours, uses this condiment. In our house mayonnaise is used with tuna, on beetroot burgers, and sandwiches and as a salad dressing too! It is so versatile. The store bought mayonnaise, on the other hand, is usually full of hydrogenated oils, preservatives for shelf life, doesn’t use eggs or cold pressed oils and is more often then not full of thickeners and additives. It really doesn’t make for a wonderful, wholesome, delicious and nutritious food you would want to eat!
Our mayonnaise is delicious, the kids love it and so do we and we hope you will too! The olive oil can be strong so taste as you go along and adjust the recipe to suit your taste buds.
This recipe will fill approx. a 235g glass jar.
Here’s how to make it:
- 170g (approx 170mls) organic cold pressed olive oil
- 1 organic egg, separated and at room temperature
- 1 tsp organic mustard (we used dijon mustard)
- 1 Tbps lemon juice or apple cider vinegar
- Salt and pepper to taste
Here’s how to put it together:
- Place lemon juice or apple cider vinegar, egg yolk, mustard and salt and pepper into a Thermomix or food processor or a glass jar if using a hand-held blender and blend until combined.
- With the motor running slowly pour in the oil in a thin stream. Tip: the emphasis is on slow pouring. This step should take up to four or five minutes.
- Make sure you taste the mayonnaise as you go along and adjust for taste. Add more salt and pepper or lemon juice is desired.
- Turn into a glass jar, seal and store in the fridge. It will last about 5 days in the fridge if it doesn’t all get eaten prior!
- Pouring the oil slowly is vital to it’s success
- Add garlic at step one
- Add a handful of basil, coriander or dill at step one to add some extra flavour!
- You can use different oils e.g macadamia, avocado, Inca Inchi or a combination of half and half.