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Author Notes: This delightful side should be just that- always by your side. I have a jar of it in my fridge at all times, and am constantly surprising myself with how well the creamy fresh taste of the dijonnaise harmonises with anything and everything.
This beautiful sauce is ridiculously easy to whip up for last minute pop-ins and impromptu barbecues, or simply a fine accompaniment to ones morning eggs. Free from nasty refined sugars, gluten and dairy, but certainly not free from taste. —Sandra Ramacher
Makes 1 cup
- 1 Large Egg
- 3 teaspoons Dry Mustard Powder
- 1 tablespoon Honey
- 250 milliliters Grapeseed Oil or Sunflower Oil
- 1/2 teaspoon Salt
- Whisk the egg, mustard powder, honey, salt and pepper together.
- Add a very small amount of oil and whisk until combined.
- After half the oil has been used, pour in the vinegar and keep adding the oil while whisking.
- The secret to good mayonnaise is to pour the oil into the mixture very slowly while whisking.
- Add lemon juice at the end while whisking.
- Stores for up to two weeks in the refrigerator in an airtight jar.