Refrigerate up to 2 weeks.
TIP – Click bolded words in description to view video for method then follow recipe.
TIP – An emersion blender is the soup wand you use to puree soups in the pot. Never, ever touch the head without unplugging it!
TIP – Make sure emersion blender just fits the container diameter wise and the head sits flat on the bottom. This is important for the small droplets of the egg to slowly incorporate the large droplets of the oil creating the proper emulsion.
TIP – The addition of another 1/2 tsp Qspice (2g) & 2 minced garlic cloves (8g) transforms this mayonnaise to aioli (garlic cloves can be roasted).
TIP – Any oil works in this recipe. Olive oil gives a heavier flavour and thicker texture.
TIP – For the vegan version called fabannaise, simply replace the egg with the equal amount of aquafaba (liquid from a can of chickpeas).