Making Mayonaise

Mayonaise is such a amazing subsatance. Just a egg and some oil and it becomes so much more!!!

This is just a very basic recipe, but its the base for so many lovely things. Add some anchovies to make a caesar dressing, add pickles and capers for a tartar sauce, tomato (ketchup) and some lemon juice for a lovely seafood sauce, bit of lime zest and garlic for a zesty Aoli.

So lets get to it and make some mayonaise!

Ingredients:

1 Free Range Egg (Cage eggs suck)
1 Tablespoon White Wine Vinegar (Lemon juice, a eatible acid)
1 1/2 Cup Sunflower Oil (Any clear oil)
1 Tablespoon minced garlic (5 cloves)
Salt/Pepper

Process:

The hole egg and acid go into food processor and are well mixed.

It will come up kinda milky (or if you got real good eggs slightly yellow).
At this point add about 1/4 cup oil and process well. Repeat.Repeat.
Repeat.
Some processors let you add as its running, but most oils dont fit through holes and it just gets messy :-) So take your time and add your oil slowly. If the mix seems to go weirld lumpy and seperate, add a tablespoon of luke warm water and this will bring it back to a colloide(smooth mix). I usually get about 375ml of oil in before im happy with the texture and richness, but you can keep adding oil for a lighter mayonaise.
Than I add the garlic and salt and pepper, this is all personal taste.

Thats your mayonaise, put it into a jar and in the fridge. If it doesnt get consumed it will last a couple months in the fridge.
Thanks
@twigg