Olive oil has an absolute wealth of benefits, to name but a few — boosts your immune system and helps protect against viruses, helps decrease blood pressure, helps control insulin levels in the body and ladies… improves bone mineralisation and calification, preventing the onset of osteoporosis. So get into it!
I use whatever extra light olive oil is on special — if you use regular olive oil the taste will be too intense, trust me, nobody ate that batch :-/
1 whole egg*
2 tablespoons lemon juice* (or cider vinegar)
1/2 teaspoon mustard powder
1 1/4 cups of extra light olive oil*
2 pinches of salt
*must be at room temperature
Break the egg into the food processor, add lemon juice, mustard powder, salt and a 1/4 cup of the olive oil – blend for a minute.
Now, with the processor going, drizzle the rest of the olive oil in a fine stream into the mixer. Be zen. Use this time to do some deep belly breathing. The finer and slower the drizzle, the better the mayo.
Once done, 3-5 minutes, spoon into glass jars. This will last in the fridge about as long as the expiry date on your eggs or just over a week. Put the date made on the jar.
If you don’t think you’ll eat it all – give some to your neighbours!