- 1 egg
- 2 tsp golden syrup
- ¼ tsp citric acid
- 160 ml Canola, Sunflower or Rice bran oil
- With a Vitamiser or a Bar Mix, process together the egg, golden syrup and citric acid
- With the motor operating add the oil in a thin steady stream until the mayo thickens. (Add extra teaspoons of water gradually if it’s too thick for your liking)
- Store in a sealed container
Keeps well in the refrigerator for approximately 2 weeks. For an alternative you can puree with the first step 1/3 cup Parsley leaves.