A lot of foods just don’t seem complete without a little something to finish them off, and that’s where this home made lemon mayonnaise comes into the picture. I like mayonnaise on my sandwiches and burgers, my husband likes to drizzle it over pizza or dip his chips in it.

I particularly like this mayonnaise on salmon patty burgers and chicken schnitzel burgers.

This is a quick and easy whole egg mayonnaise recipe using lemon juice, you can adjust the acidity by adding more or less lemon juice. If you don’t have any lemon juice you could use vinegar instead (or a combination of both). I like to use a stick blender for this recipe because it only makes a small quantity.

If you’d like to try other mayonnaise’s you could also make home made mayonnaise, or chilli mayonnaise.

Prep:10 minutes

Cook: 0 minutes

Makes: Just over 1 cup

Ingredients

• 1 egg, room temperature
• 1 cup oil (vegetable or sunflower – not olive oil)
• 1-2 tbs lemon juice
• salt and pepper

Method

1. Place the egg, 1 tbs lemon juice and a pinch of salt in a jug. Use a stick blender and blend for 15 seconds until frothy.
2. Gradually pour in the oil while blending, and watch as the egg and oil become a mayonnaise. Take care not to over blend or you will end up with a runny mess.
3. Once the egg and oil have combined into a mayonnaise, taste and season with salt and pepper and add more lemon juice if necessary.
4. Keep in an airtight container in the fridge for a maximum of 3 – 4 days.