GREEN GARLIC AND CHIVE MAYONNAISE
We readily admit to making our mayo in the food processor most of the time, but everyone should make it by hand at least once to watch and feel the emulsion come together. But it does take coordination — dribbling in oil with one hand as you mash and pound with your other is a little like rubbing your tummy while patting your head.
This voluptuous golden mix is a great addition to a BLT, or you can make a deviled egg knockoff in a fraction of the time. Peel as many hard-boiled eggs as you like and halve them lengthwise. Spread a smear of this green garlic and chive mayo over each egg and garnish with some chopped chives. — Kate Winslow 1 bulb green garlic, finely
chopped (or 3 cloves garlic) Kosher salt 1 large egg yolk, room
temperature Juice of ½ lemon 1 teaspoon Dijon mustard ½ cup extra-virgin olive oil ½ cup grapeseed oil 1 tablespoon finely chopped
Combine the green garlic and 1/2 teaspoon salt in a mortar and pound to a paste with a pestle. Add the egg yolk, lemon juice and mustard and mash until thickened and sticky. Combine the olive oil and grapeseed oil in a measuring cup and start adding the oils to the garlic mixture in a slow dribble, mashing and stirring the whole time to incorporate the oil. As the mixture emulsifies, it will become thick and glossy. When all the oil has been added, taste the mayonnaise and adjust the seasonings as you like, adding a little more lemon juice or salt. Stir in the chives. Use right away, or store in a sealed container in the refrigerator for up to 3 days. Makes 1 1/2 cups.
Making your own mayo by hand, rather than in a food processor, does take some coordination, but the results are worth it.