1.5cupsapricot kernel oilor other light cold pressed seed or nut oil
Pour lemon juice or apple cider vinegar into the your blender jug.
2. Break the egg on top of the liquid, then pour apricot kernel oil on top.
3. Place your blender nozzle at the bottom of the jug and whiz for 30 seconds, or until emulsification occurs and the mixture begins to become light and creamy.
4. Pull the blender nozzle up through the mixture, so that this emulsification continues throughout all of the mixture. Leaving you with your fluffy, light natural mayo.
Store: Your mayonnaise will last in your fridge up to 5 days depending on the freshness of your eggs.
Making your own mayonnaise is a great, its quick to whiz together and know exactly what’s gone into it. Its very satisfying but there is a knack to it and it requires good quality ingredients. Commercial mayos typically contains preservatives, stabilisers and poor quality oils. ‘Low fat’ mayonnaise may contain starches, cellulose gel and other ingredients to simulate the texture of real mayonnaise. I love this simple, 3 ingredient mayonnaise recipe, free from all of the guck. This recipe can be used as a sauce, dip or salad dressing and adapted to change it up with your preferred flavours. Try; sea salt and black pepper, 1/2 teaspoon mustard powder, 1 teaspoon of capers or a pinch of fresh herbs.