SUPER SPEEDY…
90 seconds is all it takes to whisk up this wonderful zingy mayonnaise, once you start to make your own mayonnaise you’ll probably never buy store brought again, the comparison in flavour is miles apart and even better you can flavour your mayonnaise to your likin!
I like to use a glass bowl and ballon whisk, but this recipe also works using a food processor too.
AVOCADO OIL MAYONNAISE
Ingredients
(makes 400g)
300ml avocado oil or rapeseed oil
3 egg yolks
1 tsp Dijon mustard
1/2 tsp white wine vinegar
1/2 lemon juiced
Sea salt and white pepper
In a deep bowl or food processor place the egg yolks, white wine vinegar, lemon juice and Dijon mustard, with a balloon whisk, or with the food processor running start whisking and slowly at first drizzle in the oil once you have a emulsion you can add the oil at a faster speed, whisk until all the oil is incorporated and you have a lovely glossy thick mayonnaise, season with salt and white pepper, that’s it.
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