5 mins
Serves 20

‘Magic’ 5 Minute Mayonnaise

This is probably the simplest recipe for mayonnaise. It's an all-in-one method, which means you don’t need to separate the eggs first, and you can add all of the oil at the same time. All you need is a jam jar and a stick blender. This is a big time saver, but there are a couple of rules. 1. You need to use a small container such as a jam jar. But just big enough to put the stick blender inside. If you use a wide bowl the eggs will not emulsify and the mayonnaise will not work. If this happens it is very runny. 2. You will need a powerful stick blender. 3. It works best when the egg is at room temperature. This means that this mayonnaise almost comes together by magic as it is so quick and simple. Extra virgin olive oil is incredibly healthy, however due to its high polyphenols content- it can give the mayonnaise a distinct flavour. I love olive oil but still used a blend of olive and cold pressed rapeseed oil or avocado oil. You can use whichever oil or blend of oils you prefer. The turmeric is optional, but gives the mayonnaise a lovely flavour.
7g Protein
0.3g Fibre
1 Plant Points

Ingredients

1 egg
15ml vinegar ( I used @willysacv )
10ml lemon juice
180g oil – I used 100g extra virgin olive oil and 80g cold pressed rape seed oil.
1 heaped teaspoon Dijon mustard
Pinch of ground turmeric (optional)
Sea salt and black pepper

Method

Put all of the ingredients into a jam jar or small container.

Blend with a stick blender. Start at the bottom and slowly move up the jar. It should come together ( emulsify) almost immediately.

Stop blending when it has become thick and creamy- your job is done!

Storage- keep in an airtight container trainer in the fridge. As this contains raw egg, it is normally advised to consume within 3-4 days.

Use in your sandwiches, with salads, with chicken, fish, tofu.

For more no nonsense recipes, check out my book No-Nonsense Nutrition which became an instant number one Sunday Times bestseller.

Note, UK eggs are safe to consume raw as chickens are immunised against salmonella. They carry a safety mark called the Lion mark, meaning that these eggs carry a very low salmonella risk.

Please take the recommendation for raw eggs in your  country which may have different regulations. Sometimes certain groups like very young children, the elderly or those who are severely immunocompromised are advised to avoid raw eggs if their safety cannot be guaranteed.

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