Sriracha & roasted gar­lic mayo - - WEEKEND -

makes 500g

1 gar­lic bulb Olive oil, to driz­zle 3 egg yolks 1 tbs Di­jon mus­tard 21 ⁄ 2 tbs apple cider vine­gar 250ml grape­seed oil or veg­etable oil, ap­prox­i­mately 21 ⁄ 2 tbs sriracha Finely grated rind and juice of 1 lemon 1 Pre­heat the oven to 180°C/160°C fan forced. 2 Place the whole gar­lic bulb on a square of foil, driz­zle with a lit­tle olive oil and wrap to seal. Roast for about 30 min­utes, un­til soft. Un­wrap and cool a lit­tle, then slice the top off the bulb and squeeze out the roasted flesh. 3 You could, of course, use a hand-held blender or food pro­ces­sor to make the may­on­naise, but I like mak­ing things by hand. Take a large bowl and add the egg yolks, mus­tard and vine­gar. Whip with a large whisk un­til thick and vel­vety. Slowly start adding the oil while whisk­ing con­stantly, mak­ing sure you don’t split the mix by adding the oil too quickly. Once it reaches a nice thick con­sis­tency there is no need to add any more oil. Add sriracha and lemon rind and juice, sea­son with salt and pep­per and stir to com­bine. If it gets a bit too runny for your lik­ing, whisk in some more oil to thicken it up.

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