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Maggie Beer

Verjuice Mayonnaise

Step 1: Combine the egg yolks, Verjuice and mustard to emulsify in a food processor.

Step 2: Slowly add the Extra Virgin Olive Oil, and then the vegetable oil, and take to the desired thickness.

Step 3: Season with sea salt and cracked pepper.

Step 4: 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.


  1. 2 large free-range eggs at room temperature
  2. 30ml 2 tbsp Verjuice
  3. 1 tspn dijon mustard
  4. To season sea salt

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