- Preparation time
- 2 mins
- 10 people
- Meal course
- Bits 'n' Bobs
- Posted by
- Posted on
- October 27, 2015
I got the idea for this mayonnaise off one of my favourite cooks, Annabel Langbein. She Da Bomb! **POW!!** (Insert: nerdy fan girl who uses such outdated terms as “da bomb” aka: Bree May)
The only trick to this mayo is using a long, deep jar (I use a fowlers preserving jar) and a high speed stick blender – it will probably work in a nutri-bullet too (but I’ve never tried it so don’t quote me).
UPDATED NOTE TO EVERYONE 27/6/16: You may now quote me… It will not work in a nutri-bullet.
It is so freakin easy, you will be completely amazed. I use this as a dressing base for coleslaw and potato salad, I also like to add other flavourings like dill, lime and chilli. It will thicken in the fridge.
2 whole extra large free range Eggs
1 ½ cups of neutral vegetable oil
One lemon, zested and juiced
1 heaped tsp Dijon Mustard
Salt and White Pepper to taste
Note: This recipe will make 2 cups of Mayonnaise
- Place all of the mayonnaise ingredients into your jar. Place the stick blender into the jar and whiz at high speed. The mayonnaise will come together instantly, and I promise you will be completely amazed and in awe of it. Season well with salt and white pepper and it’s ready to use.
- *** Tip - This mayonnaise can be stored for up to 2 weeks in the fridge.