This mayonnaise is so fool proof even a child could whip it up! Which is great because it's an excellent one to get your kids helping in the kitchen. They'll love watching the olive oil emulsify and turn instantly into a creamy whip to use in salads, for dips or on hamburgers.
- 200ml light olive oil (very important, as the flavour of normal olive oil will over power the mayonnaise)
- 1 large organic free range egg (at room temperature)
- 1/2 tsp mustard powder
- 2 cloves crushed garlic
- juice of 1 lemon
- 1/2 tsp sea salt
Place all ingredients into an emersion/stick blender and whiz to combine!
If you only have a food processor, add 4 Tab of olive oil with remaining ingredients and while processor is going, slowly add the remaining oil until the mix has emulsified.
Note: the key to emulsion is having all the ingredients at room temperature, so leave the egg out of the fridge for an hour before making.