Olive oil mayonnaise

Ingredients

• 1 egg yolk
• 7 ml lemon juice
• 7 ml water
• 280 g Bertolli Delicato olive oil (1 1/4 cups)
• 3 ml Himalayan salt
• 5 ml Hot English Mustard
• 1/2 tsp (3ml) Apple cider vinegar

Instructions

1. 1

   In a glass bowl add salt and mustard powder to the water to dissolve then add add the yolk and lemon juice. Place a dishcloth under the bowl to help keep the bowl in place while whisking Whisk to mix

2. 2

   Drizzle in the olive oil in a continuous stream whilst continuing with whisking. Steady and slowly will result in a beautiful creamy velvet mixture. *TASTE*

3. 3

   Now add the vinegar and mix until incorporated. *TASTE*

4. 4

   If you like it more tangy add more lemon juice. Just a tiny bit at a time. Pour into a sterilised glass jar and store in the fridge.

5. 5

   I like making my own mayonnaise because I control what oil I want to use. The delicate olive oil is better for my heart that’s why I use it.I prefer to also cut my mayo with a bit of yoghurt. I’m not a big fan of overly tangy mayonnaise, I think the tang hides the true flavour of a good mayonnaise. Make a batch and spoon out the quantity you need and then add your extra flavours, like grated garlic, basil, oregano or any other favourite. This is a great way to experiment with different herbs too. And if you don’t like the experiment you haven’t wasted an entire batch of good quality olive oil mayonnaise.

6. 6

   serve with egg and pastrami toast and fresh chopped chilli