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We were staying at a friend's lovely home in the summer and had these lovely French breakfast radishes, and a strong need for mayonnaise to accompany them. The shops were all closed, so my dear friend just whipped up some homemade mayo using Jamie Oliver's "My Beautiful Mayo" recipe. It's relatively easy to make, but you must have a little patience when adding the oil so it doesn't separate in a split second. 

 

2 free-range egg yolks

1 tsp dijon mustard

1 1/2 cups sunflower seed oil

1/2 cup light olive oil

 2 Tbsp apple cider vinegar

1/2 lemon, juiced

1/4 tsp sea salt

 

  • Beat the egg yolks and mustard together. Add the oil one teaspoon at a time, in a slow drizzle, whilst beating continuously.

  • When you have incoroporated half of the oil, add a tablespoon of vinegar to loosen up and lighten the mixture. 

  • Continue to slowly drizzle the rest of the oil in, beating continuously. Beat in the rest of the vinegar, as well as the lemon juice and sea salt. 

  • Scoop into a clean jar and keep refrigerated for up to 10 days.  

 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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