Spice up your meat, fish, poultry or potatoes with this twist on a classic favourite.
1 large knob garlic
3 egg yolks
freshly ground salt
125ml (1/2 cup) pure olive oil
125ml (1/2 cup) extra light olive oil
3 tsp white wine vinegar
1 tsp fresh oregano
freshly ground black pepper, to taste
1 tbs cold water (optional)
Preheat the oven to 180C (160C for fan forced oven).
Break open the garlic knob and place on a small baking tray. Roast for 18 - 20 minutes or until the garlic is tender.
Fit the food processor with the mini bowl and mini blade. Add egg yolks and season with salt. Process, adding the oil in a very slow stream. Continue adding the oils in a slow stream until the mayonnaise thickens, once thick the oil can be added a little faster.
Squeeze the soft garlic flesh from the skin and add the flesh to the mayonnaise with the vinegar, oregano and black pepper. Process on speed 1 until desired consistency. For a thinner consistency add water.
- If preferred the roasted garlic may be omitted and replaced with 2 tbs of extra chopped fresh herbs or 1 tbs finely grated lemon zest.
- ½ and ½ pure and extra light olive oil produces a thick, full flavoured mayonnaise.
- Oil must be added in a very slow stream if added quickly the mayonnaise will not thicken. Patience is needed!
- Mayonnaise can be kept refrigerated for up to 1 week.