If your salads lack flavour or your chips get a bit boring try this simple recipe to give your mayonnaise a kick
Ingredients
- 300ml (10 1/2floz) sunflower oil/olive oil, or a blend of the two
- 2 large egg yolks
- 1tsp English mustard powder
- 1tbsp lemon juice or white wine vinegar
- 3 cloves garlic
WEIGHT CONVERTER
Method
- Thoroughly mash the garlic and a little salt into a paste.
- Pour the oils into a jug. Put the egg yolks in a small bowl with the mustard powder and a pinch of salt. Whisk well until thoroughly blended.
- Add half the oil drop by drop, to the egg mixture, whisking well after each addition.
- Beat in a few drops of lemon juice or vinegar, then dribble in oil, whisking constantly. Continue to alternate with a little lemon juice and vinegar.
- When all the oil has been incorporated, season. Add more lemon juice or vinegar if necessary.
- Add the garlic to the yolks, then continue as before, blending until the mayonnaise is thick. Cover and chill – it will keep for two days in the fridge. Delicious with thick-cut chips.
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