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| Garlic mayonnaise |
ingredients
- 4 garlic cloves, minced
- 2 large egg yolks
- pinch of salt
- 250ml/9fl oz olive oil
- juice of 1 small lemon
- 1⁄2 tablespoon boiling water
makes 300ml/10fl oz
- Put the garlic, egg yolks and pinch of salt into a 900ml/11⁄2pt basin with a narrow base. Mix well using a metal spoon.
- Using an electric whisk, gradually add the oil one drop at a time, whisking thoroughly between each addition. Once about half the oil is incorporated, start to add in drops of the lemon juice.
- When the mixture begins to thicken, you can begin to add slightly more oil at a time. The mixture should become thick and well combined.
- Stir in the boiling water to prevent the mayonnaise from separating. Use straight away, or store in a screwtop jar in the refrigerator for no more than a week.
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