Whole Egg Mayonnaise
This recipe is for everyone other than my beloved sister-in-law, Rachel, who truly believes mayonnaise is the work of the devil and would rather die than be in the same room as it. This is a staple in our house. In the last week, I’ve dressed salads with this mayo, dipped zucchini sticks in it and spooned it over eggs.
It’s a great thing to have in the fridge to make a quick and yummy coleslaw with, to serve with homemade hot chips, or to improve a lunch wrap no end. And it’s easy to make.
Makes 1 x 300g jar
Ingredients 5
1 free-range egg, separated
1 tbsp apple cider vinegar
1 tsp mustard
250 ml grapeseed oil
1⁄2 tsp sea salt
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Method 8
To Make Using A Food Processor
To make the mayo in a food processor, place the egg yolk, and in the bowl of the food processor and process until the mixture is pale.
With the motor running, add the in a VERY SLOW but steady stream until the mayonnaise is thick and emulsified.
Add the and and mix until well combined.
Refrigerate until needed. It will keep for 1 week in the fridge.
To Make By Hand
To make your mayo by hand, place the , and in a large bowl and whisk with a balloon whisk until the mixture is pale and fluffy.
Then, while still whisking vigorously, begin to add the in very small amounts, very slowly, until the mayonnaise becomes thick and emulsified.
Add the and and mix until well combined.
Refrigerate until needed. It will keep for 1 week in the fridge.
