Salad basically tastes crap unless it has dressing on it, in my opinion. The key to making it taste good is a good dressing and my favourite is a good mayonnaise. Olive oil mayonnaise tastes awesome and is super healthy unlike most supermarket bought mayos! Don’t use cheap oil like canola, safflower or sunflower, they have a milder taste but aren’t as good for you.
- 2 free range egg yolks
- 1 heaped tsp dijon mustard
- 1 Tbsp white wine vinegar
- Juice of 1 medium lemon
- 500mls of olive oil (preferably organic)
- 1/2 tsp salt
- Mayo tastes best when hand made with a whisk and a little elbow grease. Start by placing your egg yolks into a large glass bowl with the mustard and whisk to combine.
- Then add a few drops of olive oil. Whisk with your dominant hand while tipping a few dribbles of oil at a time. You want the oil to blend with the mix before adding more, but only just.
Keep adding oil in a slow trickle until the first 250mls has combined, just do a little at a time.
- Once you have added 250mls of oil, whisk in your white wine vinegar. This will make the mayo go pale and a bit thinner. Try to avoid adding anything in one go, always trickle in.
- Now you can add the oil a little faster than before, only experience will tell you how fast you can do but I have never had mayo collapse on me by hand (as opposed to a blender)
- Once you have 500ml of oil added its time to add your salt and lemon juice. For the lemon juice, squeeze it into a cup or pourer first just in case you have any seeds drop into it. Add the juice slowly so it doesn’t get too thin or watery and stir continously.
- Chill it in the fridge, the longer it sits the more the lemon flavour will come out. This should make enough mayo for 2 big salads or several little meals along the way and will keep in the fridge for 4-6 days depending on how fresh your eggs are.