A tasty, versatile mayo, free from all the nasties that you often find in store-bought versions!
Add the lemon juice, eggs, salt and apple cider vinegar to a food processor and blend together until just combined.
Begin to drizzle the Inca Inchi oil very slowly into the bowl while it is blending. This will take up to 5 minutes.
Alternatively, place all ingredients in a bowl and blend with a stick blender - as Cyndi did on Studio 10. So easy!
Taste the mixture and adjust if needed. Add more salt or lemon juice if desired.
Use a spatula to scoop into a clean glass jar.
Store in the fridge.
25 servings
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