Light Lemon Myrtle mayonnaise

350g no fat or low fat ricotta cheese
2 tablespoons Dijon mustard
5g ground Lemon Myrtle Sprinkle
¼ teaspoon salt
100ml polyunsaturated oil

Mix together the cheese, mustard, Lemon Myrtle Sprinkle and salt. Add the oil in a very thin stream whisking constantly until the sauce is smooth and thick. Leave stand 10 minutes for the flavours to infuse or else store chilled overnight.

Commenting is closed for this article.