Quick lime mayonnaise
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 Ingredients: ⦁ 1 whole egg ⦁ 2 egg yolks ⦁ 1/4t salt ⦁ 250ml olive oil ⦁ finely grated zest of 2 limes ⦁ juice of 1-2 limes Instructions: 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.