This homemade mayo is delicious in coleslaw, potato salads, on sandwiches or as a side with seafood + other dishes. Be sure to use a very light-flavoured oil like avocado or inca inchi (a really light, fruity-type olive oil is fine too).
Makes 1 cup
2 large eggs
1-2 tsp mustard (optional)
250ml - 275ml extra virgin olive oil (or oil of your choice)
2 tBsp Original FiRE TONiC™
¼ tsp Salt (or to taste)
1 clove garlic (optional)
Begin by whisking the eggs in a bowl.
Add the fermented mustard, fire tonic and whisk together.
Slowly add half the oil, whisking continuously until the mixture begins to thicken.
Slowly add in the rest of the oil, whisking continuously.
Add salt to taste and whisk through.
Once the flavours are balanced to your taste buds, pour into a clean glass jar and store in the fridge to allow it to thicken up and ‘set’.
Food Processor Instructions
Add the eggs, fermented mustard, fire tonic, and salt to the bowl of your food processor and process for about 20 seconds.
Slowly add the oil in (really slowly), over approximately 5 minutes. Adding the oil slowly is really important.
Taste the mayonnaise and adjust with additional salt if desired and re-blend.
Transfer to a clean glass jar and store in the fridge.
You can also throw all the ingredients into a nutribullet (or similar) and blitz it for a minute or two until thick + creamy. A good rule of thumb is that mayo will keep in an airtight glass jar in the fridge up to a week.