Mayonnaise
This easy mademayo forms the base of a range of dressings.
Servings: 500 ml
Equipment
- 1 Mixing bowl or food processor
- 1 Airtight jar for storage
Ingredients
- 3 Eggs
- 15 ml Dijon Mustard
- 15 ml Apple Cider Vinegar
- 100 ml Cold Pressed Olive Oil
- 15 ml Water (if nessary)
Instructions
- Crack the eggs into a mixing bowl or food processor.
- Add the mustard and vinegar and season with salt and pepper to taste,
- Begin to whisk or process, then slowly start trickling in the oil.
- As the mixture begins to thicken (after about half the oil has been mixed, you can start to add the oil a bit quicker).
- Once the oil is mixed, adjust the thickness with a little water and season to taste.
- Store in an airtight jar. It will keep in the fridge for up to 10 days.
