Happy World Egg Day everyone!
Yes, you did hear correctly. Today is World Egg Day, an annual, international celebration falling on the second Friday of October.
To mark the occasion, I thought I’d whip up some homemade mayonnaise. Trust me when I say, once you’ve tried making your own, you’ll never bother buying the ready made stuff again. There’s just no comparison and its so simple to make.
The recipe is straightforward and if you follow it closely, particularly in relation to how you add the oil, you’ll be rewarded with a deliciously thick and creamy mayonnaise.
And to finish off on, here’s a few facts you mightn’t have known about the humble egg:
- Eggs are a super food, up there with the likes of blueberries, kale and salmon;
- One large egg contains only 70 calories and 5 grams of fat, but is packed full of vitamins; and
- Eggs contain the highest quality protein you can buy.
- 1 egg (room temperature)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1 cup light olive oil*
- Place the egg and lemon juice in a food processor and leave for c. 30 minutes.
- Now add the mustard and salt and blend until well combined.
- With the processor running, slowly pour a very thin, continuous stream of oil.
- Continue to process until thick and creamy.
- *If you prefer, you could use vegetable oil instead of light olive oil but NEVER use extra virgin olive oil. Trust me, the flavour will be too overpowering.
- Pay particular attention to the volume and speed at which you add the oil. It should take about 3 minutes to pour all the oil into the mixture.