ingredients
- 1 whole egg
- 1 egg yolk
- 220ml Borderfields Cold Pressed Rapeseed Oil
- 1 tsp English/Dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp salt (or to taste)
- Pinch of sugar
method
- Add the egg and egg yolk into a tall jar or jug.
- Add mustard, vinegar, salt, and sugar.
- Pour the Borderfields cold pressed rapeseed oil on top.
- Insert a stick blender all the way to the bottom.
- Start blending without moving it—until the mixture begins to emulsify and thicken.
- Slowly lift the blender up to fully incorporate everything.
- Taste and adjust seasoning if needed.
result
Thick, glossy, rich homemade mayonnaise, made in seconds with proper British ingredients.
