EGG MAYONNAISE

• 2 egg yolks
• 2 tablespoons cider vinegar’ or lemon juice
• 1 teaspoon mustard powder or French mustard
• 1 teaspoon honey
• pinch pepper
• vegetable bouillon powder
• 550 mls sunflower (safflower olive) oil

Put all ingredients into a blender except the oil and process at top speed for 45 seconds

Then slowly trickle the oil through the hole in the top of the blender in a thin continuous stream.

When the mayonnaise starts to take, the sound of the blender will change.

This recipe makes just over a cup .

Keep in an air tight jar in the fridge for a few days.

Variations

• Horseradish- add a teaspoon of finely grated horseradish
• Garlic - add a small crushed clove of garlic
• Mint-blend in a handful of clean de-stalked fresh mint leaves
• Curry - add ½ teaspoon curry and a dash of nutmeg
• Cheese and Onion- add as little grated parmesan, chopped spring onion or
  chives.