Verjuice Mayonnaise

Combine the egg yolks, Verjuice and mustard to emulsify in a food processor.

Slowly add the Extra Virgin Olive Oil, and then the vegetable oil, and take to the desired thickness.

Season with sea salt and cracked pepper.

Check for acidity, adding a squeeze of lemon juice if needed.

Maggie”s Tip: Do be patient and just add the oils, olive oil first, drop by drop for at least one third of it. Once you see it”s emulsified then you can add it in a thin steady stream.

Maggie Beer
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