- 1 x Large Free Range Egg
- Olive Oil
- Salt & Pepper
- Crack one large free range egg (room temperature) into a small container.
- Use stick blender and blend egg whilst drizzling olive oil until thick and creamy consistency. (Be generous with the olive oil!)
- Sprinkle salt and pepper and taste to your liking.
For Aioli – add finely chopped garlic.
For Caesar Mayo – add 2 anchovies and capers.
Note: If you do not like that strong olive oil taste, use the lighter olive oil.
Keep refrigerated for upto 3 days! Mayo should not last more than 3 days and best eaten just made!