I’m really picky when it comes to mayonnaise. Sure, that’s a pretty unusual thing to say, but I am. In fact, eventually, I’d rather not have any shop-bought mayonnaise if it wasn’t for Tesco’s organic brand. But why buy mayonnaise, if it’s so bleeding easy to make your own?!
- 1 large organic egg
- 1-2 tsp dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- salt, freshly ground pepper to taste
- 250ml sunflower oil
Optional additions: replace parts of sunflower oil with garlic-infused oil, add herbs or the green parts of a spring onion, lemon zest or chilli.
Whisk the egg and mustard together in a tall and sturdy vessel with a hand mixer. Gradually add half of the oil, whisking continuously for 3-5 minutes until thickened. Whisk in 1 tablespoon of vinegar. Continue to gradually add the remaining oil, whisking continuously. Season with salt pepper, a little more vinegar or lemon juice for freshness. Keeps in the fridge for up to a week.