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2 eggs 3 tbsp lemon juice 1 tsp dijon mustard ½ tsp salt a good pinch of white pepper 1¼ cups neutral oil
© Annabel Langbein Media
Place all ingredients except the oil in a narrow jug or jar. Place a wand mixer in the jar (this is key – it won’t work in a food processor because it needs the speed of the wand to make it emulsify), then add the oil. Whizz together, lifting the wand from the bottom of the jar to incorporate the oil. It will thicken to create a creamy mayonnaise. Add ¼ 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.
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