Mayonnaise

Free from eggs, gluten, nuts and dairy products

Ingredients

• 120 ml olive oil
• ¼ - ½ teaspoons mustard (Dijon)
• 2 tablespoons potato flour
• ½ teaspoon xanthan gum
• 4 tablespoons water
• 1 tablespoon white wine vinegar
• ½ teaspoon caster sugar
• Salt & white pepper

Method

Mix the potato flour, xanthan gum and water together in a food processor until it stands up in peaks.

Mix in the mustard, and with the machine running gradually add about ¾ of the oil. Then beat in the lemon juice, sugar and vinegar.  With the machine running again, add the rest of the oil.  Season with salt and white pepper.

This mayonnaise should be stored in the fridge and used within 3 days.