Preparation 8 minutes
2 egg yolks, at room temperature
1 tablespoon Dijon mustard
Zest and juice of 1 lemon
Salt and pepper to taste
250 g roasted beetroot pieces, chopped
200 ml – 250 ml canola oil
Place the egg yolks, mustard, lemon zest and juice and seasoning in a blender and blend for 30 seconds.
Add the beetroot and blend for another 30 seconds.
While the machine is running, slowly add the canola oil until the mayo is thick and glossy.
Keep in the fridge until use.