SERVES: APPROX 15
TIME TO PLATE: 5 MINUTES
WHAT YOU NEED:
- 1 whole L or XL fresh egg
- 1 cup extra light tasting Olive Oil
- The juice of half a lemon or lime (about 2-3 tsps) or vinegar
- A pinch of salt
- Count 1 tbsp as 1 serve of fat
HOW TO MAKE:
- Add all the ingredients to a tall narrow glass jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
- Insert an immersion stick blender and push it all the way down until it makes contact with the bottom of the jar. Push the power button and do not move the blender for a full 20 seconds. Almost instantly, you’ll see the magic take place right before your eyes: the oil will start to emulsify and turn into this lusciously creamy and thick concoction, slowly making its way all the way to the top of the jar.
- After 20 seconds, the transformation should be pretty much complete, so start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.