If you're craving a rich creamy mayonnaise, this recipe is just for you!
Makes about 250ml • Preparation: 5 minutes
• 1 whole egg
• 2 egg yolks (use the egg whites for the fishcakes, see right)
• 7.5ml Dijon mustard
• 2.5ml chopped fresh garlic
• a large pinch of cayenne pepper
• 2ml Maldon salt plus extra, to taste
• 2ml sugar
• 15ml apple cider vinegar or lemon juice
• about 200ml sunflower oil or canola oil
1 Use a narrow measuring jug in which your stick blender fits snugly. Place the whole egg and the egg yolks, as well as the mustard, garlic and other seasonings in the jug (everything except the oil). Put your stick blender in the measuring jug and make sure the blades are touching the egg. Pour the oil on top.
Immerse the blender until it touches the bottom of the jug, turn it on and start processing the mixture.
