If you are using a liquidiser this is sooo easy.
Put one free range egg yolk into the liquidiser with a teaspoon of fine salt, one teaspoon of white wine vinegar and 300ml of Kentish Oils /lemon infused rapeseed oil. Whizz! That's it.
Fab, rich yellow lemon mayonnaise - great with tuna.
No processor - no problem. Put the yolk, salt and vinegar in a jug, give it a good whisk then add oil - drip by drip to begin with, increasing the amount as the volume grows. Takes a while but you will get there.
Curdled? - don't panic or throw it away.. . try adding another egg yolk. That usually fixes it.
Made with natural lemon extract, Kentish Oil with lemon works extremely well with chicken and fish as well as on salads and, thanks to high levels of omega
3, 6 and 9, is a healthy addition to any meal.