For 4 - 6 servings

Prep and cook time: 15 min

Difficulty: medium

Cannot be frozen


3 large egg yolks

3 tsp wholegrain mustard

300 ml | 11 fl oz | 1 1/3 cups flax oil

1 tbsp lemon juice

sea salt

freshly ground black pepper


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.