Less than 10 seconds to blend into creamy mayo, this home-made mayonnaise is anti-inflammatory, rich in antioxidants and preservative free! 

Containing only 4 ingredients, you’ll save money, improve your health and never want to go back to store bought mayonnaise again!

INGREDIENTS

·        1 Free range egg

·        1T Organic Braggs apple cider vinegar

·        1/8 tsp Sea salt

·        1 cup Cold pressed olive oil

METHOD

1.      Place ingredients in order that is listed into a narrow neck vessel.

2.      Place a stick mixer at the bottom of the vessel and turn on.  When you see that the mayo starts to emulsify, lift the wand up and down slowly until the mayo comes together as a creamy texture.

NOTE:

·        Store mayonnaise in an airtight container for 1-2 weeks.

·        You will need to find a ‘cold pressed’ olive oil that is mild in taste.  However, avoid choosing an olive oil labelled ‘mild taste’ as these olive oils contain a combination of cold pressed and refined olive oil which changes the health benefits of cold pressed olive oil.