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Annabel's Speedy Mayo


With Annabel Langbein

Annabel's Speedy Mayo

This recipe demystifies mayo once and for all - just whizz it up and it emulsifies in seconds. Use in Sesame Prawn Toasts, burgers or sandwiches, or flavour with roasted garlic to make aioli, or dill and capers to eat with fish.

Prep time  5 mins
Makes  1 1/2 cups

Ingredients
2 eggs
3 tbsp lemon juice
1 tsp dijon mustard
1/2 tsp salt
a good pinch of white pepper
1 1/4 cups neutral oil

Method
Place all ingredients in a narrow bowl or jug and whizz with a 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).
It will thicken at once to create a creamy mayonnaise.
Add 1/4 cup more neutral oil if desired to create a thicker mayo or a little hot water to give a thinner consistency.
Speedy Mayo will keep for up to 2 weeks in a jar in the fridge.

(Broadcast 21 September 2012)


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