16
PAge heAder.....
DIPS
MAyoNNAISE
Makes approximately 1 cup
INgrEDIENtS
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon salt
1 tablespoon lemon juice
½ cup olive oil
½ cup grape seed oil
MEtHoD
1.
Combine yolks, mustard, salt and lemon
juice into the blender jug. Place lid on
jug. Blend on Low speed until combined.
2.
With blender running on Speed 1/
MIX, slowly pour oil through the inner
measuring lid until mixture thickens,
this should take about 1 minute.
3.
Transfer to an airtight container and
refrigerate for up to 1 week.
variations
To make a garlic aioli: Make mayonnaise
omitting mustard. Slice the top off 1 whole
garlic bulb and wrap in foil. Place onto
an oven tray and bake in 200°C oven for
30 minutes or until garlic is softened and
fragrant. Remove from the oven and allow
to cool slightly. Squeeze garlic from the
bulb and stir through mayonnaise.
