Mayo (200 g)

• 1 egg
• 2 dl neutral rapeseed oil
• 3/4 tsp lemon juice

1. Leave egg, oil and lemon juice on the kitchen counter untill they have temperated.

• 1/4 tsp salt
• 1/8 tsp mustard powder

1. Crack the egg, and pour it into the container.
2. Pour salt, mustard and lemon juice into the container.
3. Pour the oil over.
4. Continue when the oil has collected on top.Give it at least one minute. You should be able to see the dividing line between the egg white and the oil, before you proceed.
5. Blend carefully in the bottom of the container with a hand blender.
6. When the first mayo is formed, then blend higher and higher, and then continously everywhere.
7. When the mayo is smooth and uniform, it is ready.

It takes around 2 hours for the ingredients to temperate. Temperating should bring the temperature of the ingredients to 20-25°C. On cold winter days it can be necessary to find a warm place to temperate, like above a radiator.

If there are air bubles trapped in the egg white after step 4, then knock the container hard down on the table a couple of times to get the bubbles to rise.

If you are unlucky the mayo will not start forming after step 7. If the whole container is filled with sludge after you have blended thoroughly, then you are often able to save the situation with a splash of cold water. Let the cold water run so that you are sure it is cold. turn off the tap, put the container underneath and turn on for a split second so you only get a small splash. Then blend continously in the bottom of the container, and, if it works, the mayo will start to form.

TIP: Things are a lot easier if you blend the mayo in the container it will be stored in.

You can use other types of cooking oils if you want. You can also experiment with spices.