Mayonnaise

This mayonnaise is a perfect addition to the venison burgers! It is very simple to make and you can keep it in the fridge for 3-5 days.

 

1 tablespoon white wine vinegar

2 tablespoons lemon juice

3 free range eggs yolks

2 teaspoons Dijon mustard

1 cup grape seed oil

Salt and pepper

 

Add the vinegar, lemon juice, egg yolks and Dijon mustard in a blender and mix well. Try to keep the blender going if possible and slowly add the grape seed oil until creamy. If you cannot keep the blender going while you add the oil, just add the oil slowly in small increments. Season with salt and pepper.

 

 

 

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© 2015 Carly van Winkel. All rights reserved.