Annabel's Speedy Mayo

Thank you Annabel Langbein - this recipe rocks. I hadn't been able to buy the Mayo I normally use (the one brand that uses free range eggs) but found myself needing some to bring my Spicy Fish Tacos to life. Never made Mayo before as I always thought it was complicated...I know, pouring oil slowly just seemed a bit of a drag to me. Now, I'm never buying it again!

takes 5 mins
makes 1 ½ cups
  • 2 free range large eggs
  • 3 - 5 tbsp lemon juice (I like mine zingy)
  • 2 tsp dijon mustard, I've also used Bush Honey Mustard which is great if you want a bit of texture and mild honey like taste
  • ½ tsp salt (I used Volcanic which has a unique taste & is packed with minerals)
  • a good pinch of white pepper
  • 1¼ cups neutral oil (I used Grapeseed)
  1. Place all ingredients in a narrow bowl or jug and whizz with a hand held or wand mixer (this is key – it won’t work in a food processor because it needs the speed of the wand to make it emulsify). 
  2. It will thicken at once to create a creamy mayonnaise. 
  3. Add ¼ cup more neutral oil if desired to create a thicker mayo or a little hot water to give a thinner consistency. 
  4. Mayo will keep for up to 2 weeks in a jar in the fridge. Enjoy!


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