If your salads lack flavour or your chips get a bit boring try this simple recipe to give your mayonnaise a kick
Ingredients
300ml (10 1/2floz) sunflower oil/olive oil, or a blend of the two
2 large egg yolks
1tsp English mustard powder
1tbsp lemon juice or white wine vinegar
3 cloves garlic
WEIGHT CONVERTER
grams
to
cups
Method
Thoroughly mash the garlic and a little salt into a paste.
Pour the oils into a jug. Put the egg yolks in a small bowl with the mustard powder and a pinch of salt. Whisk well until thoroughly blended.
Add half the oil drop by drop, to the egg mixture, whisking well after each addition.
Beat in a few drops of lemon juice or vinegar, then dribble in oil, whisking constantly. Continue to alternate with a little lemon juice and vinegar.
When all the oil has been incorporated, season. Add more lemon juice or vinegar if necessary.
Add the garlic to the yolks, then continue as before, blending until the mayonnaise is thick. Cover and chill – it will keep for two days in the fridge. Delicious with thick-cut chips.
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