Ingredients
- 2 egg yolks at room temperature
- 2-3 teaspoons fresh lemon juice
- Pinch of salt
- 100 ml olive oil
- 100 ml vegetable oil
- Freshly ground white pepper
Instructions
- Place the egg yolks, 2 teaspoons of the lemon juice and a pinch of salt in the bowl of your stick blender and process until the mixture just begins to thicken.
- Pour the olive and vegetable oil into a measuring jug.
- With the motor running, gradually add oil to egg-yolk mixture in a thin steady stream, occasionally stopping to scrape down the side of the blender bowl with a spatula, until the mixture is thick, creamy and pale.
- Add the oil slowly, but not too slowly as the mixture could thicken too quickly (if this happens, add a little hot water, about 2 teaspoons, to thin down the mayonnaise before adding the remaining oil).
Notes
Check out our homemade pesto recipe: https://www.theideaskitchen.com.au/no-nut-pesto-recipe/.
Check out our range of blenders: http://www.panasonic.com/au/consumer/household/small-appliances/stick-blender.html.
Check out our range of blenders: http://www.panasonic.com/au/consumer/household/small-appliances/stick-blender.html.
