Quick lime mayonnaise


by Julie Biuso

Excellent with prawns or crayfish, and equally delicious paired with the more budget friendly grilled asparagus, rotisserie chicken, or baby potatoes.

Prep Time: 5 minutes

Cook Time: 10 minutes


  • 1 whole egg
  • 2 egg yolks
  • 1/4t salt
  • 250ml olive oil
  • finely grated zest of 2 limes
  • juice of 1-2 limes

1. Ensure your eggs are room temperature. Put eggs in the bowl of a food processor (or in a bowl if you're using a wand blender). 2. Add salt and whiz together briefly. With machine running dribble oil through the feed tube. 3. When all oil is added transfer to a bowl, add lime zest, and enough juice to give it a sharpish edge, but not too much to make it runny. Add more salt if necessary. 4. Cover and refrigerate. Will last 3-4 days in this way.