In a large bowl, whisk the eggs and 2 cups sugar until combined and pale in color. Slowly stir in the olive oil, Sir Kensington’s Avocado Oil Mayonnaise, and lemon zest and mix until combined. In another bowl, mix the flour, baking powder, and a large pinch of salt. Slowly add the egg mixture to the dry ingredients, but do not over-mix Whisk 1 large egg yolk, at room temperature 30 minutes, ½ tsp. Dijon mustard, and ¼ tsp. kosher salt in a small bowl until combined well. Add about ¼ cup olive or vegetable oil (or a Mix the ingredients for a few seconds to combine the ingredients. With the food processor running, very slowly add the oil in a thin, steady stream until the mayonnaise becomes and thick and creamy. [See Note 6] Open the food processor and scrape the bowl to ensure all the ingredients are fully incorporated. Use a high mixing bowl and a stick blender to mix the aquafaba, the mustard and the lemon juice. Add a bit of salt and pepper. Put your stickblender in and mix briefly. Now add the olive oil in a thin stream until the mixture has the desired consistency. Turn the food processor off, scrape down the sides of the bowl and lid with a spatula and beat for 30 more seconds. . The mayonnaise consistency should be very thick and not fall off the spoon easily without a good shake. Refrigerate it for at least 4 hours before use so all the flavors have time to incorporate. Use a neutral flavoured oil as the base. You can add a small amount of flavoured oil like you would a seasoning, but a strong Extra Virgin Olive oil will be very overpowering. I use 200ml of mellow olive oil with 50ml of EVO. Homemade mayonnaise that is made and stored in a clean jar will keep for up to two weeks in the refrigerator. 1/2 cup virgin olive oil. Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds. With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. How to make mayonnaise. Place ¼ cup light olive oil in the food processor, add the egg, Dijon mustard and salt. Process thoroughly until combined and pale yellow in color. With the food processor running, very slowly drizzle in the remaining oil until the mixture is emulsified and thick. It should take you about 60 – 90 seconds to pour the .

extra virgin olive oil mayonnaise recipe