Categories: Clean Eating

Ingredients

• 4 egg yolks
• 2 tbsp Dijon mustard
• 150 ml sunflower oil
• 1/2 tbsp hot (not boiling) water
• Salt and pepper

Directions

1. Place the eggs yolks and mustard in

2. a food processor and process.

3. Continue running the processor, while

4. adding the oil in a very slow trickle.

5. Once the mixture thickens, stop

6. adding oil and add the hot water very

7. slowly to thin the mixture.

8. Continue to add the rest of the oil in a

9. slightly faster trickle.

10. Add salt and pepper, and store in an

11. airtight container in the fridge. The

12. mayonnaise will keep for 2 or 3 weeks

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