Mayonnaise

I’m so grateful to my friend Lucy for teaching me to make mayonnaise so many years ago. Every time I make it I think of her and being able to make your own seems so much more useful these days. It’s the perfect addition to pasta salads, sandwiches, dips……….or just as a huge dollop on the side of the plate with your homemade potato wedges!

Ingredients 1 eggbeaten 1tsp mustard oil salt lemon juice Instructions Using a food processor, whiz together the egg and the mustard. With the processor running, slowly drizzle in the oil (sunflower or rapeseed oil works well). Keep drizzling and whizzing until the consistency is thick and creamy. Add salt to taste. If you have it, add a splash of lemon juice.

INFORMATION CourseAfternoon Tea, Side Dish Servings Units MetricUS Imperial Print Recipe Print Recipe