Mayonnaise

• 1 raw egg.
• 1 teaspoon Dijon mustard.
• 1 teaspoon White wine vinegar or lemon juice.
• ¼ teaspoon salt.
• 1 cup light olive oil or avocado oil. Can be substituted with Virgin coconut oil.

Directions for making your Mayonnaise:

1. In a suitably tall and narrow container, mix together the raw egg, mustard, vinegar or lemon juice, and salt.
2. Use an immersion blender (also known as a stick blender) and place it at the bottom of the container. While holding the blender with one hand, slowly mix in the oil.
3. When the bottom layer turns white, lift the blender a little until the next layer turns white. Continue until the mayonnaise has a thick sauce-like consistency.
4. If you do not own a stick blender, use a normal whisk. Keep whisking with one hand and slowly pour the oil in bit by bit until the whole product turns white and fluffy. This may take longer and require more effort.
5. Adjust the seasoning according to your taste

Top Tip!

If your mayonnaise starts to curdle or split during the whisking or blending process, add a teaspoon of cold water to the mayo until it recombines. Adding a little more oil should also help the mixture come back together.

Get this downloadable recipe card here: Home-Made Mayonnaise Recipe Card