I got the idea for this mayonnaise off one of our favourite cooks, Annabel Langbein.
The only trick to this mayo is using a long, deep jar and a high speed stick blender.
It is so easy, you will be completely amazed. We use this as a dressing base for coleslaw and potato salad, We also like to add other flavourings like dill, lime and chilli. It will thicken in the fridge.
2 whole extra large free range Eggs
1 ½ cups of neutral vegetable oil
One lemon, zested and juiced
1 heaped tsp Dijon Mustard
Salt and White Pepper to taste
Note: This recipe will make 2 cups of Mayonnaise
Place all of the mayonnaise ingredients into your jar. Place the stick blender into the jar and whiz at high speed. The mayonnaise will come together instantly, and I promise you will be completely amazed and in awe of it. Season well with salt and white pepper and it’s ready to use – This mayonnaise can be stored for up to 2 weeks in the fridge.