Description
A simple mayonnaise dressing with mustard. Perfect for over a salad, coleslaw or even with fries. Low FODMAP, gluten-free and lactose-free.
Ingredients
Scale
- 100 ml olive oil
- 100 ml sunflower oil
- 2 egg yolks, at room temperature
- 2–3 tbsp lemon juice
- 1 tsp mustard (make sure to choose a low FODMAP mustard)
- Salt and pepper
Instructions
- Put the egg yolks in a bowl together with the lemon juice and mix with a whisk.
- Put the olive oil and the sunflower oil together in a measuring cup (or something else that is easy to pour with). Add a few drops of oil to the egg yolk mixture and stir until this is well combined.
- Pour half of the oil into the bowl and continue to whisk. It is important that you do this very slowly and that you whisk continuously, otherwise you will get lumps in your mayonnaise dressing. It’s the easiest if you let somebody else add the oil slowly, while you are stirring. But you can also do it by yourself if you do it carefully.
- Add the rest of the oil in the same way. Prefer mayonnaise
over dressing ? Simply add a little less oil. Stop adding oil when you have reached the preferred mayonnaise thickness. - Flavour the mayonnaise with salt, pepper and a bit of lemon juice to taste.
- Add a teaspoon of mustard and stir in (if
- Prep Time: 15 mins