GREEN GAR­LIC AND CHIVE MAY­ON­NAISE

Austin American-Statesman - - AUSTIN360 FOOD - — From “Onions Etcetera: The Es­sen­tial Al­lium Cook­book” by Kate Winslow and Guy Am­brosino (Burgess Lea Press, $35)

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

chives

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.

CON­TRIB­UTED BY GUY AM­BROSINO

Mak­ing your own mayo by hand, rather than in a food pro­ces­sor, does take some co­or­di­na­tion, but the re­sults are worth it.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.