A creamy zesty bushfood mayo perfect for burgers, chips & seafood.
This is delicious Australian mayo. I serve it up on my roo burgers and as a side to home made saltbush & potato wedges.
- 100gm whole egg mayo
- 1 Clove of roasted garlic *
- 1 TSP Salt
- 1 TSP Lemon Myrtle
*I like to use roast garlic, it’s sweeter. Roast a whole bulb at 170 degrees for 30 minutes until soft. Unwrap cloves and store them in oil for handy access.
- Combine all your ingredients in a silver bowl and mix well with a spatula, ensuring all the garlic is mixed well.
- Taste and season if needed.
- Dish up in a small bowl and keep in the fridge.