• 2 large free range egg yolks
  • 1tsp white wine vinegar
  • ½ tsp mustard powder
  • 1 tsp salt
  • 1 lemon, juice only
  • 275ml Lakeshore Irish Cold Pressed Extra Virgin Rapeseed Oil
  • Salt and freshly ground black pepper

Preparation method

  1. Place the egg yolks, vinegar, mustard, salt and lemon juice into a food processor.
  2. Blend to combine, then gradually add the rapeseed oil while still blending. Continue until all the oil has been added and the mayonnaise has thickened.
  3. Season with salt and freshly ground black pepper.


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