Lemon mayonnaise is great on salads, on sandwiches or for dunking chips in. It goes perfectly with seafood and is quick and easy to make.
I like to use a stick blender but you could use a food processor instead.
Ingredients 1 egg, room temperature
1 tsp vinegar
1-2 tbs lemon juice
1 cup oil of choice (sunflower or vegetable)
salt and pepper
Place the egg, vinegar, a pinch of salt and half the lemon juice in a jug.
Blend until frothy.
Pour in 2 tbs of oil and blend until emulsified.
Keep blending and slowly adding oil at the same time until all the oil is incorporated and mayonnaise has formed.
Taste and add more lemon juice and salt if required.
Note: If the mayonnaise gets too warm while blending, it will start to thin. Please put it in the fridge and it will firm up once cool. Keep mayonnaise in an airtight container in the fridge for up to 4 days.