RECIPES Classic French Mayo 2 Egg Yolks 480 ml Rapeseed Oil 10 g Dijon Mustard 10 ml Chardonnay or Cider Vinegar 10 ml Lemon Juice Salt to Taste 1.⁠ ⁠Combine lemon juice, vinegar, Dijon, and egg yolks 2.⁠ ⁠Hand blend while slowly streaming oil in until fully emulsified Black Garlic Mayo 2 Egg Yolks 480 ml Rapeseed Oil 12 Black Garlic Cloves 2 Garlic Cloves 10 ml Lemon Juice 15 ml Balsamic 15 ml Soy Sauce 5 g Charcoal Powder, Optional Salt to Taste 1.⁠ ⁠Combine egg yolk, vinegar, garlic, black garlic, lemon juice, soy sauce 2.⁠ ⁠Hand blend together while slowly streaming in oil until fully emulsified Basil Mayo 2 Egg Yolk 10 g Dijon Mustard 10 ml Chardonnay or Cider Vinegar 480 ml Green Oil Salt to Taste Basil Oil 500 g Basil 2x the weight of blanched basil in rapeseed oil 1.⁠ ⁠For the basil oil, blanch basil in water for 15 seconds. Instantly cool in ice bath. Squeeze out as much liquid as possible. Weigh the blanched basil and double the weight in rapeseed oil. Blend blanched basil and oil together on high speed until warm. Pass through a cheesecloth lined chinois or fine sieve into a bowl over ice. Weigh out 480 ml of oil for the recipe. 2.⁠ ⁠Mix together egg yolk, Dijon, vinegar 3.⁠ ⁠Hand blend together while streaming in the basil oil until fully emulsified Vegan Mayo 110 g Soy Milk 20 g Lemon Juice 22 g Dijon Mustard 4 g Fine Sea Salt 330 Vegetable Oil Salt to Taste 1.⁠ ⁠Add all ingredients into a jug except the oil 2.⁠ ⁠Hand blend together while streaming in the oil. Once it starts to emulsify turn up the speed and continue to add in all the oil