VEGETARIAN | DAIRY-FREE | NUT-FREE | GLUTEN-FREE
Knowing I can whip up mayonnaise in less than 2 minutes is dangerous for me. In the past I just didn’t buy it because I would use up a whole jar in days. Yup.
INGREDIENTS
250g rice bran oil – you will see it written everywhere you look at mayonnaise recipes, do NOT use olive oil unless it is the very light coloured mild version – it actually doesn’t taste nice [yes, of course being the stubborn person I am, I tried it]
1 egg, at room temperature
2 teaspoons freshly squeezed lemon
2-3 teaspoons organic Dijon mustard [I err on the heavy handed side when it comes to mustard]
1/2 teaspoon salt
METHOD
- Throw the egg, mustard, lemon & salt in the thermomix. Turn to speed 4 & set the timer for 2 minutes
- Slowwwwwwwwly tip in the oil, I take over a minute to tip it all in
- When the timer’s up, spoon it out & put it in the fridge. Or don’t. Dip your sweet potatoes in it. Mix your tuna with it. Split it into 4 smaller jars & add different flavours [wasabi / turmeric / chilli / dill]. Use it as a salad dressing. Have it to accompany your salmon fillet. It’s great on a salad sandwich in place of cheese. Mash up a hard boiled egg with some & add some curry powder. Just don’t blame me when you become addicted.
IMPORTANT TO NOTE:
Only stays fresh for a week, refrigerated at all times – after 7 days, throw it out
Raw eggs are not recommended for pregnant women. I am not a Doctor, or Nutritionist. If unsure, do NOT consume this during pregnancy
Finally, another reason why this gets a big thumbs up is: purchase one less processed food from the supermarket, less packaging.
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