For 4 - 6 servings
Prep and cook time: 15 min
Cannot be frozenIngredients:
3 large egg yolks
3 tsp wholegrain mustard
300 ml | 11 fl oz | 1 1/3 cups flax oil
1 tbsp lemon juice
freshly ground black pepperMethod:
1 Combine the egg yolks, mustard, and a generous pinch of salt in a food processor.
2 Blend on high until combined. With the motor running, trickle the oil through the feed tube in a slow, steady stream. Once the mayonnaise comes together as a thick emulsion and the oil has been incorporated, turn the motor off.
3 Mix in the lemon juice and season to taste with salt and some pepper. If desired, loosen the mayonnaise by mixing in a little hot water to achieve the desired consistency.
4 Cover and chill until needed.