AuthorMargaret Bridgeford
Serving Size 250mls
Servings 1
In a blender or food processor, blend all ingredients except the oil, for about 30 seconds.
Once blended, add the oil through the drip dispenser if you have one. Otherwise, add the oil to the egg mixture in very small quantities, blending constantly.
The end result should be a thick fluffy mayonnaise. It will taste sharp but remember that when it is blended into your salad this changes its strength considerably.
Amend the taste by adding extra salt or lemon juice if desired.
If whey has been added, place mayonnaise into a sealed glass jar and sit on the kitchen bench at room temperature for 7 hours, then refrigerate. It will last in the fridge for 6-8 weeks.
If whey has been added, place in a sealed glass jar and refrigerate immediately. Eat within 2 weeks.
Ingredients
Directions
In a blender or food processor, blend all ingredients except the oil, for about 30 seconds.
Once blended, add the oil through the drip dispenser if you have one. Otherwise, add the oil to the egg mixture in very small quantities, blending constantly.
The end result should be a thick fluffy mayonnaise. It will taste sharp but remember that when it is blended into your salad this changes its strength considerably.
Amend the taste by adding extra salt or lemon juice if desired.
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