250m vegetable oil
15 cloves of garlic, peeled
1 bay leaf
a few sprigs of rosemary
a few sprigs of thyme
2 egg yolks
5ml English mustard
juice of half a lemon
5ml salt
Pour the vegetable oil into a small saucepan and place over medium heat.
Add the garlic, bay leaf, rosemary and thyme and wait for the oil to start simmering.
Turn the heat down so that you have the lowest simmer possible.
Simmer for 40 minutes, remove from the heat and set aside for 20 minutes.
Remove the garlic cloves and strain the oil. Set the oil aside to cool completely.
Place the garlic on a chopping board and cream it by pushing the flat side of the blade of a utility knife onto it. Lift the blade, push down and drag. Repeat until you have no lumps and the garlic is smooth.
Add the egg yolks, mustard, lemon juice, salt and garlic to a small bowl.
Blitz together with a stick blender.
Drizzle the cold oil into the bowl with the stick blender running.
Keep drizzling and blitzing until all the oil has been added and you have a thick mayonnaise.
Spoon the mayo into a pretty bowl and serve with potato chips or wedges.
My Whisk and I 