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Quick lime mayonnaise

January 18, 2016



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.


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