This delicious zesty mayonnaise is based on Sally Fallon's Nourishing Traditions version. No preservatives, no emulsifiers or other nasties.
1 whole egg plus one egg yolk free range/organic
1 teaspoon dijon mustard
1-2 tablespoons lemon juice (you may like a little extra/less)
1 teaspoon apple cider vinegar
3/4 cup extra virgin olive oil
1 clove of crushed garlic (for Aoli)
Sea salt and pepper to taste
zest of half a lemon (optional - for extra zest)
Add the egg, egg yolk, dijon mustard, garlic, apple cider vinegar and the lemon juice into the food processor (or bowl or jar if using hand mixer)
Blend for about 10 seconds. Turn blender right down to low and slowly add the olive oil. Blend for approximately 30 seconds until it becomes quite thick and fluffy. Add salt and pepper to your liking, extra lemon juice or lemon zest if you wish. Blend for another few seconds until all mixed in.
The mayonnaise/aioli will thicken with time and should last about 5 days in the fridge.
I love this mayo with crunchy slaw (see pic above) - red cabbage, savoy cabbage, carrot, sunflower/mung bean sprouts, capsicum, sunflower seeds. Lovely with some poached chicken breast. Make a big slaw (hold of the mayo until just before serving) and keep in the fridge for lunch the next day.