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Ingredients Jump to Instructions ↓

  1. 1 tsp Dijon mustard

  2. 1 tsp salt

  3. &frac12 tsp white pepper

  4. 3 tbsp lemon juice

  5. 3 fresh egg yolks

  6. 2 cups grapeseed oil or half extra virgin olive oil, half grapeseed oil

Instructions Jump to Ingredients ↑

  1. Place all the ingredients except the oil in a food processor and blitz to combine. With the motor running, slowly add the oil in a thin stream until the mixture thickens to a creamy sauce. If it gets too thick, thin with a little hot water. Mayonnaise will keep in the fridge for up to 2 weeks.

  2. Makes 2½ cups.

  3. Roasted Garlic Aioli Prepare Mayonnaise as above. When thick, blend in the cloves of 1 head of roasted garlic. To roast a head of garlic, separate it into individual cloves, peel them and place them in a small, shallow roasting dish. Pour over enough olive oil to cover the garlic and bake at 150°C for 45 minutes or until soft. I like to make extra roasted garlic and store the rest in its cooking oil in the fridge for later use. It keeps for weeks and the garlic and oil can be used for dressings, sauces and risotto.

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