A bright, zesty mayonnaise makes every salad more tasty! Especially good when oranges and lemons are in abundance. Have you got a favourite dressing?

Ingredients

1 egg, room temperature

2 teaspoons lemon juice (if you’re out of lemons but looking for a zesty flavour, use lime juice or 2 teaspoons of white wine vinegar)

150 ml olive oil (preferably extra virgin olive or sunflower oil)

finely grated zest of 1 lemon

Method

Combine the oil, lemon juice and salt into a pouring jug. Whisk the egg in a rounded bowl. Add oil mixture slowly, whisking constantly until the mixture develops into a thin and creamy texture. The remaining oil can now be added in a slow but steady steam, whisking constantly until the mayonnaise is thick and glossy. Once you’ve achieved the consistency you’re after, add zest and season with salt & pepper.

For easier emulsification, ensure all of your ingredients start at room temperature. Add the oil very gradually to start with. Chill the mayo for 30 minutes prior to serving if you prefer a thicker consistency.