Servings: 0 · Prep Time: 15 mins · Cooking Time: 0 mins
Total Time: 15 mins
No barbecue is complete with add a mayonnaise sauce and you certainly can't make coleslaw without it. But the problem when you buy it from the supermarket is that the oils they use are rarely quality oils. And, who wants to fill their body with those highly processed, potentially carcinogenic concoctions.
- Egg Yolk
- Extra Virgin Olive Oil (300ml)
- Lemon Juice (2 tsp)
- Garlic (1 clove crushed)
- Salt & Pepper (to taste)
- Favourite Herbs (to garnish)
Separate the egg yolks and place the egg yolks, lemon juice, and a pinch of salt into a large bowl and mix.
Very slowly and gradually add the oil. Repeat until it becomes thick.
Add the crushed garlic then whisk the mixture until it becomes smooth.
Season to taste.
Tip: Homemade mayonnaise is made with raw, unpasteurised egg yolks it will only keep for two days in the fridge .