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