Sunflower Oil Mayonnaise
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PREP TIME 2
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COOK TIME 10
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TOTAL TIME 12min
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YIELDS Makes 500ml
Ingredients
- 2 free range egg yolk's
- 2 cups or 500ml of Ostro Organics Sunflower Oil
- 1/2 lemon
- 1-2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- sea salt
Joanne's Tip:
Use eggs at room temperature, not directly out of the fridge.
Control the ingredients and use fresh herbs to change it up. You know exactly what's in your mayo and you can avoid unhealthy additives.
Mayo made from scratch tastes better than store-bought and it's something to look forward to eating every single time!
Add some ketchup or home made fruit ketchup to the finished mayo and you'll end up with a great cocktail sauce!
Instructions
- Whisk the egg yolks in a bowl, then add the mustard and whisk together.
- Gradually add about half the cold-pressed oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened.
- You can also use a food processor or blender to make life easier on your wrists. Again, focus on a very slow stream of oil drizzling into the container for optimum emulsification.
- Once you’ve added about half of the organic sunflower oil, whisk in 1 tablespoon of vinegar.
- Add the rest of the oil while continuously whisking.
- Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed.
- Store in a glass jar in the fridge for up to one week.
