Download Recipe Card Here
- 4 egg yolks
- 1 tb cold water
- 2 tb apple cider vinegar
- 2 tb Dijon mustard
- 3 shakes Worcestershire
- 2 cloves garlic, crushed
- 350ml oil blend: 50-50 vegetable/olive oil
- 1 large lemon, juiced
- 1 tb wholegrain mustard
- 2 tb horseradish (optional)
- S+P to taste
METHOD:
- Add egg yolk, water, vinegar, Worcestershire, Dijon and garlic to food processor.
- Blend together on low for 2 minutes.
- Very slowly add oil to mixture while blending on low, for 2-4 minutes only using half the oil.
- Add lemon juice, seeded mustard, horseradish.
- Continue adding oil while blending.
- Season with S+P to taste.
Shelf life: 10 days
Yield: 2 cups
This looks like a great recipe for Mayo, much better than store bought I’n sure!
And healthier!