5 minute Lemon Pepper Mayonnaise

 

Store bought mayonnaise is mostly off limits if you're doing Primal – even the more expensive brands tend to be filled with sunflower or other unpleasant oils and quite often they have sugar and additives to thicken and to lengthen the shelf-life. This mayo is amazingly quick to make – certainly quicker than popping to the supermarket - and once you've tasted it, you'll never want to go back to the store-bought stuff.

I have a beautiful lemon tree which gives me almost year-round lemons and I have the eggs from my chickens so this is a real home-grown recipe for me. If you don't have or don't want to use lemon, white wine vinegar or apple cider vinegar work just as well. The mustard powder helps to stabilise the mayo so do include it. Generally you want the ingredients to be at room temperature but I find when it's really hot in the summer, it's better to chill everything in the fridge for an hour before starting.

For this, you will need a stick blender with its goblet or a tall jar. There shouldn't be too much space around the blender head.

 

Ingredients

2 large eggs, free-range if possible

2 tblsps fresh lemon juice, or white wine or cider vinegar

1 tsp mustard powder

1 garlic clove, chopped

300ml refined olive oil – I use the light variety because the usual extra virgin olive oil can be quite harsh in mayo

Sea salt

Black pepper

​