1. In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic. 2. Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency - usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish. 3. Add the vinegar to taste & mix well with a spoon - add one tbsp & taste then add more if you wish. 4. Serve with a sprinkle of sumac to decorate if desired. Or store in the fridge in a sealed container. ---------------------------------------------------------------------------
Nutrition
Ingredients
