Ginger-Lemon Mayonnaise

Many foodies love homemade mayonnaise, but I have never been tempted to make it from scratch. Since it is made using raw egg yolks, I don’t want to risk the salmonella contamination. Shop-bought mayo is perfectly fine and there are many ways you can transform it into something special by adding a few ingredients.I created this tasty mayo to go with my spicy meatballs. Except for the zest and juice of limes, all the other flavours added to the meatballs have been mirrored in this ginger-lemon mayo recipe. I swapped the zest and juice of limes with that of lemons as they just work better.

Just half the ingredients if you will not be using all the sauce made from 1 cup of mayo.

You will need:

• 1 cup mayonnaise (I use half a tub of 450g American Garden mayonnaise)
• 2 tbs soy sauce
• 2 tbs finely chopped cilantro (coriander leaves)
• 4 tbs finely chopped scallion greens
• 2 tsp finely grated fresh ginger
• Finely grated zest of 1 lemon
• 2 tsp fresh lemon juice
• Freshly-ground pepper

What to do:

1. In a medium bowl, combine all the ingredients then tip them into a mini food processor and blitz for 1 minute to make a smoother consistency.
2. If you do not have a food processor, just make sure all ingredients are finely chopped and mix well with the mayo.
3. The mixed mayo can be stored in an airtight container in the fridge for up to 7 days.