Australian Functional Ingredients – by Vic Cherikoff

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.



Vic Cherikoff