- 2 egg yolks
- 1 T lukewarm water
- 1 t Djion mustard
- 1/2 cup sunflower oil
- 1/2 t lemon juice
- Sea salt and freshly ground black pepper
In a small food processor, blitz the egg yolks with the water until the mixture is light in colour.
Add the Dijon mustard, then pour in the oil, in a slow, steady stream, while the processor is still running, ensuring the oil is well incorporated after each addition.
Finish off with the lemon juice and season to taste. Check the consistency of the mayonnaise – if it seems too thick, add a bit of water and mix.
Per serving: 1097 kJ, 3.4 g protein, 28 g fat, 0.5 g carbs