Homemade Mayonaise

GF, DF, FF, PF, DBF, AC,

Store-bought mayonnaise is typically loaded with sugar and artificial additives, as well as being made with processed vegetable or soybean oil – a BIG no no! So keeping a batch of your own homemade mayonnaise on hand will guarantee you know exactly what you’re eating. To make aioli, simply add some fresh garlic and add a dollop to salads or freshly grilled fish

What you’ll need… 

2 organic egg yolks

Pinch Himalayan or Celtic sea salt and white pepper

¾ cup extra virgin olive oil

Juice of a large lemon, or to taste

1 tsp. mustard

Sally’s Tip…

To make aioli, simply add 2  – 3 cloves of freshly crushed garlic

How to make…

Add the egg yolks, mustard and salt to a food processor. Add the oil gradually, whilst the food processor is running, until mix begins to thicken and becomes creamy. Gradually add the lemon juice and stir to combine.

Store in the refrigerator in an airtight container for up to 3 days.

Makes 1 cup

Serving size – 1 dessert spoon