By Miguel Maestre from Network TEN’s The Living Room.
4 whole eggs, straight from fridge
4 cups olive oil
4 pinches sea salt
4 juiced lemons.
In the glass of a stick blender add olive oil, crack egg, add lemon juice and a pinch of salt.
Insert stick blender all the way to the bottom of the glass, blend until set and slowly remove blender up the glass until of mayonnaise consistency.