MAYONNAISE: GLUTEN FREE MAKES 1/3 CUP

Home-made mayonnaise is one of the most flexible foods to have on hand. Used to enrich a salad or snack or to add flavour to meals, mayonnaise is a profoundly rich source of quality fats and antioxidants. Because the egg yolk is used raw, you must know the source of your eggs and they should be from organic, free ranging chickens eating their natural foods. I prefer to make mine in the traditional way using organic, pure, extra virgin olive oil. Unfortunately, because of the cost and strong flavour, most mayonnaise available today is made with refined, lighter tasting oils and is nutritionally inferior. I also make mine with raw egg yolk, knowing they come from healthy, organic farms and from chickens that eat their proper food.

Making mayonnaise with extra virgin oil can be a little tricky, especially if it's organic. It's best to do it by hand, rather than using a food processor or blender, giving you more control. You can stop adding oil when you feel the mayonnaise is looking good. This is particularly important when using organic oil - I continually find I need less oil, approx 65ml. Store in a sealed, clean glass jar in the fridge for up to 2 weeks.

1 egg yolk
1 clove garlic - crushed
1/2 teaspoon white wine vinegar
1/2 teaspoon seed mustard
80 ml extra virgin olive oil
pinch sea salt

Place a damp cloth on the bench surface and put a small mixing bowl on top of this.
Add the yolk, crushed garlic, vinegar and mustard to the bowl and whisk together. Very slowly, drizzle in a tiny amount of olive oil, approx 1 teaspoon, whisking continually. Make sure this is well incorporated before going on. Continue in this way, drizzling in small amounts (2 teaspoons or so), whisking as you go and making sure it is fully incorporated before you go on. If using organic olive oil, you may only be able to incorporate 65ml or so, until it will begin to split. Add the salt and whisk through. Check for taste, adjusting with more vinegar if desired.

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