2 egg yolks
1 teaspoon Dijon mustard
½ cup (125ml) extra virgin
olive oil
½ cup (125ml) light olive oil
1 tablespoon lemon juice
Traditional egg mayonnaise and variations
PREP + COOK TIME 15 MINUTES MAKES 1¼ CUPS
1 Blend or process egg yolks and mustard until combined.
This story is from the Issue 78 2022 edition of The Australian Women's Weekly Food.
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This story is from the Issue 78 2022 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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