Here Cyndi shares her easy recipe for a tasty, versatile mayo, free from all the nasties that you often find in store-bought versions! Makes approx 250ml.

AuthorCyndi O'Meara
Rating

A tasty, versatile mayo, free from all the nasties that you often find in store-bought versions!

Lemon_Inca_Inchi_Oil_Mayonnaise

Yields25 Servings

 ½ lemon juiced, room temperature
 2 large eggs, room temperature

1

Add the lemon juice, eggs, salt and apple cider vinegar to a food processor and blend together until just combined.

2

Begin to drizzle the Inca Inchi oil very slowly into the bowl while it is blending. This will take up to 5 minutes.

3

Alternatively, place all ingredients in a bowl and blend with a stick blender - as Cyndi did on Studio 10. So easy!

4

Taste the mixture and adjust if needed. Add more salt or lemon juice if desired.

5

Use a spatula to scoop into a clean glass jar.

6

Store in the fridge.

Ingredients

 ½ lemon juiced, room temperature
 2 large eggs, room temperature

Directions

1

Add the lemon juice, eggs, salt and apple cider vinegar to a food processor and blend together until just combined.

2

Begin to drizzle the Inca Inchi oil very slowly into the bowl while it is blending. This will take up to 5 minutes.

3

Alternatively, place all ingredients in a bowl and blend with a stick blender - as Cyndi did on Studio 10. So easy!

4

Taste the mixture and adjust if needed. Add more salt or lemon juice if desired.

5

Use a spatula to scoop into a clean glass jar.

6

Store in the fridge.

Cyndi’s Lemon & Inca Inchi Oil Mayonnaise – As Seen on Studio 10!

Click here to try our new Beta Shopping Experience Dismiss

Cart Item Removed. Undo
  • No products in the cart.
X

Send this to a friend