Lemon mayonnaise

Lemon mayonnaise and seafood are a match made in heaven, and there's nothing easier than making your own at home. No more excuse for store-bought mayonnaise!

Credit: Petrina Tinslay

• makes

  1 cup

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 2 eggs
• 1 cup light olive oil
• rind and juice of 1 lemon
• ½ tsp salt flakes
• freshly ground black pepper

Instructions

Combine all ingredients in the jug of a Kitchen Aid Blender. Blend on the LIQUEFY mode for 10-15 seconds or until thick and emulsified. Check the seasonings and add a little more lemon juice, salt or pepper as needed. Store in the refrigerator for up to 2 weeks. Use as required.

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.