Southern Rocklobster Mayonnaise

Makes approximately 500g

Ingredients

10g wholegrain Dijon mustard
2 egg yolks, room temperature
1 whole egg, room temperature
5g fine sea salt
1g freshly and finely ground white pepper
2 limes, finely grated rind and strained juice
300g EV Southern Rocklobster Oil
100g EV olive oil
50g quality white wine vinegar

Method

Standard mayonnaise method.
Put the mustard, egg yolks, whole egg, salt, pepper and grated lime rind into a bowl, food processor or Thermomix.
With the motor running, slowly add the oil, and when fully incorporated and emulsified, work in the strained lime juice and the white wine vinegar.

Tip - we like to make mayonnaise regularly, but this mayonnaise tastes better when made at least a day in advance to allow the lime rind to infuse.

Spice it up! - Add a few drops of Tabasco.
Calm it down - Reverse the oils.