Ingredients
1 Whole Egg
1 Cup of Oil (I use Grapeseed)
1/2 Tsp Salt
Squeeze Of Lemon Juice
Method In a jar add your egg first, then the salt, lemon and oil on top. Place your stick blender all the way to the bottom and turn it on. Without lifting it you should immediately see the mixture thicken. After about 15 seconds slowly raise the mixer to make sure all the oil has incorporated and you're done! If you want to make an aioli you can add a cut clove of garlic to the mixture and just let it sit, this way the flavour will be subtle. The mayo will last for about a week in the fridge. Enjoy!
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