homemade mayo
 
 

makes 400ml, prep 10 mins, no cook, more effort (v)

2 egg yolks
½ tsp salt
1 tsp Dijon mustard
Juice ½ lemon
200ml vegetable oil
100ml extra virgin rapeseed oil
2 tbsp water
Pinch cayenne pepper
Pinch white pepper

In a large bowl, whisk the egg yolks, salt, Dijon mustard and the lemon juice.

Still whisking, add the vegetable oil a drop at a time, increasing to a stream once it starts emulsifying. If it splits, just add a squeeze of lemon and whisk vigorously - it will come together.

Add the extra virgin rapeseed oil, whisking, to finish the mayo, then add water, cayenne pepper and white pepper. Whisk until creamy.

per serving: 114kcals, fat12g, saturates 1g, carbs none, sugars none, fibre none, protein none, salt 0.1g. Gluten free