Makes one small jar

Prep time 15 mins


1 egg yolk
½ tsp. dijon mustard
1 small garlic clove – crushed
1½ tsp. white wine vinegar
½ tsp. castor sugar
30g preserved lemon (flesh and skin, seeds removed)
75ml sunflower oil


Put all the ingredients except the oil in a small food processor bowl. Blitz well. With the motor running, slowly pour in the oil to achieve a glossy firm mayo. Transfer to a sterilized jar and refrigerate till needed. Will keep for one week.

Ljuana Xuereb

Ljuana Xuereb

Ljuana loses herself in her kitchen, with fresh local and homegrown produce. In her words, they don't eat to live, rather they live for food.

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