So here it is, reposted in all its glory. I tried making this the other day at home and i used some strong olive oil and it did not come out right, so I would rather use sunflower oil next time, just my 2cents.

Ingredients

• 1 egg or 2 egg yolks
• 2 teaspons white wine vinegar
• 1/2 teaspon salt
• 300ml sunflower oil or olive oil

Directions

In a blender:
Put the egg, vinegar and salt in the blender and turn on. Add the oil slowly until you get the thick emulsion.

If you haven’t got a blender put the egg, vinegar and salt into a bowl and whisk together with a wire whisk. Add the oil a few drops at a time and whisk again. Once you have added the same voume of oil as you had egg at the start you can add the oil a little more quickly.

I’ve never tried using the manual method and TBH sounds like hard work. Use a blender or liquidiser, if you have one. Oh and one important thing – make sure all the ingredents are at room temp. esp the egg. If not it won’t work. It took me ages to realise this.

Since you’re making it yourself, you can play around with the ingredients. I find using olive oil too strong, so only use veg oil (reasonable quality ones), but you can add lemon juice, garlic, chillis, etc. to make various flavours.

Thanks ‘jodpent’ for your wonderful contribution and hope that it satifies all the Nandos fans that dont have one near them like myself.

Photo Credits: timeinthekitchen.com