Ingredients
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2
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Lime (Or Lemon) Mayonnaise,It’s great to make mayo from scratch but, if you don’t have time, you can use a good quality whole-egg purchased one then just do step 3. This will keep in a refrigerator, well covered, for 2-3 days. Australian measurements used.,I doubled the egg yolk, made it up with rapeseed oil (sweet, nutty), added about a teaspoon of sugar and half a teaspoon of orange zest, and that rescued it.,Made this to go with smoked sprats and little brown toasts as starter for a celebration meal and Wow! It was bitter!!! The olive oil flavour was overpowering, the lemon was ‘sour’, not scented. Maybe my ingredients Pneuma – sounds like your liquid to fat ratio was too high.
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Steps
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1
Done
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Combine Egg Yolks, Mustard and Half the Lemon Juice in a Blender or Food Processor Until Light and Creamy. |
|
2
Done
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With the Blender Still Running, Add the Oil in a Thin Stream Until the Mixture Thickens. Stir in Remaining Lemon Juice. |
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3
Done
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Stir in Lime Juice and the Lime Zest Then Season to Taste. |
