Making your own mayo so easy and a healthy alternative too many of the store bought varieties available. We use this mayo for anything and everything and it keeps well in the refrigerator for a couple of weeks.

We would normally use extra virgin cold press olive oil in our dressing however blending EVCP olive oil can make it very bitter so in this case we stick to one of the other healthy dressings available. If you prefer to use olive oil, stick to one of the slightly more processed varieties.

Ingredients:

• 1 egg
• ½ tsp salt
• 1 tsp grainy mustard
• 1 clove garlic
• ¼ cup apple cider vinegar or white balsamic vinegar
• 1 tsp sugar
• ¼ cup packed basil leaves
• 2 Tbsp fresh parsley
• 1 cup oil—rice bran, organic sunflower, light olive or grape seed.

Method:

Put all the ingredients apart for the oil in a food processor, blender or I like using a stick blender for this recipe.

Blend all the ingredients, apart from the oil, until well combined.

Add the oil in a steady stream through the top of the processor or blender, keeping the blender running as you pour.

The mayo will be thick and creamy once all of the oil is combined.

Leave to stand for about half an hour for the flavors to blend.

This mayo keeps in the fridge for several weeks.

5 Cows Tip:

Any combo of herbs can be used in this dressing including chives, marjoram, thyme and parsley.

For a great dressing for fish, chicken or on baked potatoes try adding half a mashed avocado to half a cup of this mayo and blend until smooth.