Herby Mayo

Good - - FOOD -

This mayo is beau­ti­ful along­side sal­ads, roasted or cooked meats, veg­eta­bles, sand­wiches, or as a dip for cru­dités. Be sure to use good-qual­ity cold-pressed oil. Gluten-free, Dairy-free

Makes ap­prox. 2 Cups

3 or­ganic free-range egg


2 tsp gluten-free di­jon


1-2 large cloves gar­lic, crushed or finely grated on a mi­croplane sea salt and freshly ground

black pep­per 500ml mild and fruity olive oil, or a half-and-half mix of cold-pressed olive and sun­flower oil juice of ½ le­mon large hand­ful of fresh green herbs, e.g. dill, pars­ley and basil, finely chopped

Place the egg yolks in the bowl of a stand mixer or food pro­ces­sor, along with the mus­tard, gar­lic, salt and pep­per. Fit the whisk at­tach­ment to the mixer, if us­ing. Turn the ma­chine on to a medium speed, and then – very slowly at first – add the oil a lit­tle at a time. Keep go­ing un­til all of the oil has been added and you have an in­sanely lus­cious, wob­bly mayo. If it starts get­ting too thick, add a lit­tle le­mon juice, then keep adding the oil. Taste, and ad­just the sea­son­ing, adding more le­mon juice to sharpen it up.

Add the green herbs, and mix again. Scrape into a jar, fit on a lid and pop in the fridge un­til ready to use. It will keep in the fridge for up to a week.

When serv­ing this as an ac­com­pa­ni­ment, I like to dec­o­rate it with fresh herbs and flow­ers, such as pars­ley or wild fen­nel.

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