Monday, August 22, 2011

. . . . and mayonnaise

with the left over egg yolks and zested lemon
i usually make a quick mayonnaise

blend two egg yolks at medium speed in the mixer
very, very slowly pour in one cup of second press olive oil
(i find first press olive oil too strong a flavour for mayonnaise)
add the juice of the squeeze lemon (about two tablespoons)

a teaspoon of Dijon mustard (not powdered mustard !)

and a tablespoon of white wine vinegar (or just white if you have it)
continue to blend until mix emulsifies (thickens)

store in the fridge in a sterile sealed jar/container 
eat quickly
(I estimate about two weeks for that days eggs or only a week for older eggs)


  1. Thankyou for the recipe :)Sounds like your chooks are in good form :))

  2. Thanks for reminding me I can make mayo from eggs! We have heaps and this would be a great way to use some up!

  3. Thanks for jogging my memory re. the mayonnaise. Have loads of eggs at CTF also.