mayo – 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.

This is a delicious tartare sauce made from the easiest ever homemade mayonnaise!!

Mayonnaise:
250ml oil of your choice – I like a specific brand of olive oil but you may use any seed oil you like)
2 egg yolks
15ml English mustard
60ml lemon juice

Add the oil, yolks, mustard and lemon juice to a mixing bowl and blitz at high speed with a stick blender. Keep going until you have a thick and creamy sauce.
Season with salt.
You may keep the mayonnaise in a glass jar in the refrigerator for 3-5 days.

Tartare sauce:
250ml homemade mayonnaise
a handful of basil leaves
4 gherkins, chopped
15ml capers, chopped

Add the mayonnaise and basil leaves to a mixing bowl and blitz with a stick blender.
Add the chopped gherkins and capers and mix through.
Check the seasoning and serve with fish.

Tag: mayo

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Tartare Sauce (and homemade mayonnaise)