Mayonnaise or Hollandaise

Salted egg yolk

Mayonnaise - Basic

½ cup salted egg yolk
1 ½ cups oil - rice bran, grapeseed etc.
Juice of a lemon
¼ teaspoon ground white pepper

In a food processor whisk the egg yolks . Very slowly add the oil until thick and glossy.
Add lemon juice and white pepper.

Variations : Add

Horseradish
Mustards – Dijon and grainy
Smoked paprika
Chopped capers, gherkins, parsley
Mixed fresh herbs
Roasted capsicum
Basil pesto
Roasted garlic

Basic Hollandaise - Food processor method

½ cup salted egg yolk
200 grams butter, melted and boiling
Juice of a lemon
¼ teaspoon ground white pepper

In a food processor whisk the egg yolks . Very slowly add 200 grams of very hot boiling butter.
Add lemon juice and white pepper.

Optional – Fold through chopped fresh parsely, diced ham. Serve with fresh blanched asparagus.

• Egg White Omelette
• Raspberry Protein Smoothie
• Frittata
• Meringues or Pavlova
• Crème Anglaise – Custard
• Mayonnaise or Hollandaise