Olive Oil Mayonnaise

Once you begin to make your own mayonnaise and realise how simple and delicious it is, it’s going to be your go-to condiment for a variety of dishes.

This is your basic starting mayonnaise, but of course you can add additional ingredients and flavours – depending on what you are serving it with.

This mayo is packed with protein and good fats and tastes incredible.

This recipe is fail proof and the emulsion is going to work every time, provided you are slow and steady with the addition of olive oil.

Tonight for dinner I made a lemon & dill variation and paired it with pan fried salmon and home cut sweet potato hash browns. The mayo made the dish!

YOU WILL NEED:

3 free range egg yolks
1/4 tsp himalayan sea salt
1 tbsp organic apple cider vinegar
1 tbsp filtered water
1 & 1/4 cups organic extra virgin olive oil

Add all of the ingredients into a food processor (bar the olive oil).

Pulse twice.

Turn the setting to low, and slowly trickle the olive oil in as the mayo is processing.

Continue to process on low until all of the olive oil is dispensed and your mayo is smooth and thick.

You are now ready to jar up. This should keep in the fridge for around 5 days.

Here are some other flavour combinations I LOVE. Start with your basic mayo, and pick your add ons below…

Aioli                                                                                    
lemon juice
garlic

Chilli Mayo

tabasco
chilli flakes

Dijonnaise

dijon mustard
lemon juice

Japanese Mayo                                   
wasabi paste
horseradish

Lime Mayo

lime zest
lime juice

Lemon & Dill Mayo

lemon zest
finely chopped fresh dill

The options are infinite! xx

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