Vegan Mayo

You really don’t need eggs to make the most fabulous mayonnaise, and, with an electric hand (immersion) blender it can be made in an instant. Although I prefer olive oil for most of my cooking, rapeseed oil works best for this – I like to use an organic one. Key here is to make sure that all the ingredients are at room temperature before you start. This keeps in the fridge for 7–10 days.