Cheap, quick and delicious (and free from all the additives found in the store-bought kind) – this classic rich and creamy mayonnaise can be used as the base of so many salad dressings and condiments.
In the bowl of a food processor fitted with the blade, place the egg yolk, mustard, lemon juice, salt, and pepper
Turn the food processor on and gently pour the oil in as a fine stream – this can take up to about 6 minutes – don’t rush this part, adding the oil gradually in a small amount like this allows the mayo to emulsify
Turn the food processor off and taste the mayo for seasoning, adding more salt, pepper or lemon juice to taste
Store in an airtight container in the fridge for up to a week
Tip: To make aioli just add 1 minced garlic clove to the egg mixture during processing
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