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.