To continue my ‘back to basics’ theme, let’s look at how to make your own mayonnaise. Last week I gave you my homemade pizza sauce recipe which is such a versatile recipe. Mayo is too, in fact almost more so I think. Have it on it’s own, make it with lime juice instead of lemon, mix with pesto for a pesto-mayonnaise perfect for a hamburger or water it down and use it as a salad dressing!
The benefit of making your own mayonnaise is that you can use good quality oil. I make mine out of either a light olive oil or macadamia oil. You could also use avocado oil too I would think.
The day we shot the cover photo for my book, we filmed this little video on how to make mayonnaise… it’s not the most flattering of videos, but if you need a visual, feel free to take a look!
This recipe is in my cookbook, What Annabel Cooks: Real Food Recipes that will make you flourish…. have you got it yet? There are lots of other simple, family friendly gluten, grain & dairy free recipes.
- 1-2 garlic cloves
- Juice of 1 lemon or lime
- 1 tsp Dijon mustard
- 1 egg (room temp)
- salt & pepper
- 2-3 anchovies
- ¼ cup olive oil/macadamia/avocado
- In a food processor or stick blender blitz the garlic, lemon juice, mustard, egg, salt and pepper, anchovies and about ¼ cup of the oil. Blitz until well combined.
- Then with the processor/stick blender going SLOWLY pour in the rest of the oil in a constant but gentle trickle. Keep going until the oil isn’t absorbed anymore – if it won’t ‘blend’ in anymore, just stop adding the oil.
- Taste and season again if needed.