made from scratch – My Whisk and I

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.

Traditional Amsterdammers will insist that this soup be made with Groninger mustard but any good quality granulated mustard is perfect for this delicious soup. Serve it with fresh bread and extra fried bacon. Serves 4.

2 leeks, rinsed and sliced
1 onion, chopped
2 large potatoes, cut into small chunks
1 clove garlic, minced
50g flour
1 litre vegetable/chicken stock
62ml cream
30ml Groninger/granulated mustard
salt and pepper

Pour enough oil into a saucepan to cover the bottom and place on medium-high heat.
Add the leeks, onion and potato and cook until the leeks are soft. Stir often.
Add the garlic and fry for another minute.
Sprinkle the flour over the vegetables and stir-fry for another minute.
Pour in the stock and bring the soup to a boil.
Turn the heat down and simmer until the potatoes are very, very soft.
Blitz the mixture with a stick blender/liquidiser until completely smooth.
Add the cream and mustard and stir through.
Simmer the soup on a low heat for 15 minutes, stirring every now and then.
Add the bacon to a non-stick frying pan and cook until slightly crispy. Drain on kitchen paper.
Season the soup with salt and pepper.
Serve the soup piping hot with extra bacon scattered on top.

Tag: made from scratch

Confit Garlic Mayonnaise

Mustard Soup/Mosterd Soep