Quick and easy walnut mayo, delicious on sandwiches. Add to garden salads and fish – the world of mayo uses is limitless.
- 1 egg yolk
- 50 mL Ostro walnut oil
- 12 mL Ostro almond oil
- 1 tsp. mustard
- salt & pepper
- Whisk in a bowl or use a food processor or blender to make the mayonnaise.
- Whisk the egg yolk in a bowl for 3 minutes or until thickened. Add mustard and salt and continue whisking. Very slowly add half the walnut oil.
- When the mixture begins to thicken and emulsify you can add the rest of the oil at a faster pace.
- Tip: Make sure to use the eggs at room temperature, rather than fresh out of the fridge.