Australian Functional Ingredients Pty Ltd

Wild lime and munthari meat jam

1 large egg yolk
1 teaspoon Dijon mustard
240ml polyunsaturated oil
15ml Lemon aspen juice
¼ teaspoon salt

Starting with all the ingredients at room temperature, whisk the egg yolk and mustard for a minute then slowly add the oil a few drops at a time until it is incorporated into the emulsion. Once the mayonnaise firms the oil can be added more quickly. Whisk in the lemon aspen juice and salt to finish.

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Vic Cherikoff

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