Westfalia mayonnaise
Makes about 200 ml

Nothing beats homemade mayonnaise and the neutral flavour of avocado oil is perfect for this. Make a batch and store in a jar in the fridge for up to 5 days.

Ingredients

2 egg yolks (see tips)
5 ml (1 tsp) Dijon mustard
10 ml (2 tsp) white wine vinegar
100 ml Westfalia Plain Avocado Oil
lemon juice, salt and pepper to taste

Method

1. Place egg yolks, mustard and vinegar in a jug and blend well with a stick blender.
2. Slowly add avocado oil, a little at a time and blend until thick and creamy.
3. Season to taste with lemon juice, salt and pepper. Serve as a part of a filling on a sandwich, a dip for veggies or roasted sweet potato wedges or anywhere you would normally enjoy mayonnaise.

Tips

1. For a garlic mayonnaise, substitute 30 ml (2 tbsp) of the Plain Avocado Oil with Garlic Flavoured Avocado Oil. The Lemon Flavoured Avocado Oil will also work well for a delicious lemony mayo
2. Egg whites freeze very well. Keep them for recipes like meringues or a soufflé.
3. Stir Westfalia Guacamole into the mayonnaise for a creamier sauce.