I use the 'Tefal Infiny Force’ mayonnaise maker for this - it works a treat every time but read on in the method for directions if you are using a whisk or hand blender instead
A big pinch Lucy Bee Himalayan Salt
1 small garlic clove
1 egg yolk
1 tbsp. cloudy cider vinegar
1 tbsp. Dijon mustard
up to 140ml sunflower oil
60ml Lucy Bee Starseed Omega Oil or extra virgin olive oil
Crush the garlic clove with the salt in a pestle and mortar or with a fork.
Using the small measured jug that comes with this gadget, add first the garlic, then egg yolk, vinegar, mustard, sunflower oil up to the mark on the small jug ‘min140ml’ topped up with the Lucy Bee Starseed Omega Oil or olive oil (don’t go higher than the ‘max 200ml’ mark on the jug).
Place the Infiny blender into the bottom of the jug, making sure it’s over the egg yolk and beat for 5 seconds on turbo then a further 5 seconds moving the blender up and down.
That’s it! Your mayo should be a creamy consistency.
ALTERNATIVELY if you don't have this gadget, then a whisk or hand blender will work as follows:
Make sure all ingredients are at room temperature. Add the egg yolk to a bowl and beat it with a whisk or hand blender for a couple of minutes.
Add the salt and beat again until the yolk is thick and sticky. Slowly add the sunflower oil, little by little, whisking continuously. Take your time here otherwise it may split.
Once it starts to get to the consistency you want, slowly add the Lucy Bee Starseed Omega Oil or olive oil. Once all incorporated, give it a good beat / whisk for about 30 seconds until it’s thick and glossy.
Now add the vinegar, mustard and garlic and mix these in.
This will keep in the fridge for a couple of days.
Homemade mayo is a real hit in our house and has much cleaner taste than any shop-bought mayo we’ve tried.
For added spice, you can also add a splash of tabasco.