Makes about 500ml


4 egg yolks

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp lemon juice

1 tbsp powdered garlic or 2 cloves fresh garlic, minced

250ml light tasting olive oil

75ml water (optional)


In a blender place the egg yolks, mustard, vinegar, lemon juice and garlic. Blend until combined. Slowly add the oil through the top of the blender while it’s on. It will be very thick. If you want a runnier mayonnaise, add a little water at a time until the right consistency is reached. Store in the fridge for up to a week.