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Lemon Mayonnaise
makes approximately 300ml

1 x 61g whole egg, room temperature or warmed in hot tap water for 10 minutes
15g smooth French mustard
5g Maldon sea salt, salts vary if you are using a differnet salt you may need less
2 pinches of freshly and finely ground white pepper
1 lemon,finely grated rind
125ml your best EV olive oil
250ml quality vegetable oil, not canola and make sure you have at least 12 months on the use by date
50g fresh strained lemon juice

Put everything but the oils and lemon juice into a food processsor, Thermomix or jug if you are using a stick mixer. Add the oils slowly until the mayonnaise is thick and emlusified, then mix in the lemon juice.
Store in and air–tight container in the fridge.

TIP we prefer to make most mayonnaises on the day we want to use them, but we have found that making the lemon mayonnaise the day before greatly enhances the flavour.
split your mayonnaise try adding a dessert spoon of ice cold water or an ice cube.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.