This information is a little unnerving, but also not surprising, because we all have something weird we like to eat. For me it's that awful Kraft spreadable cheese that comes in a jar. I love it on Cruskits. I know it's not "cheese" but it's my dirty little food habit, and I'm not going looking on the back of the label searching for ingredients either. Ignorance is bliss. Hopefully homemade mayo will make for an acceptable stand-in in Ed's sandwiches. It is also incidentally dreamy with freshly peeled prawns, eaten on a picnic blanket in the park around Christmas time.
Lime and Herb Mayonnaise
Expanded on a recipe for basic mayonnaise from The Australian Women's Weekly COOK: How to Cook Absolutely Everything
Makes 1 cup of mayonnaise
2 egg yolks
1 teaspoon Dijon mustard
1/2 cup neutral-flavoured oil such as canola or grape seed oil
1/2 cup mild olive oil
juice of 1 lime
2 tablespoons dill, finely chopped
2 tablespoons mint, finely chopped
salt and black pepper
In a large bowl, whisk together the egg yolks and mustard until combined and smooth. In a small jug combine the two oils.
Now this part is way easier if you have a friend/sister/lover/kidlet/spider monkey to help you out, whisking all the while, pour the oil into the yolks in a very, very thin, steady stream. Don't rush this, the yolks and oil have to emulsify not too quickly or the mayo will separate.
Make sure you don't stop whisking until all the oil is incorporated and the mixture has thickened and is beautiful and glossy. Add the lime juice and herbs, whisk together and season to taste with salt and pepper.
Pour into a jar and keep in the fridge. Amazing with prawns, ham, roast beef sandwiches, fish, a whole bunch of things!