This is a recipe for a thick mayonnaise that won't ooze out of sandwiches. I prefer to use salad oil rather than olive oil, as olive oil is very flavoursome and would dominate the sandwich. Be sure to use a clean implement when removing stored mayonnaise from the jar.
Makes 625ml
• 4 egg yolks
• 1 clove garlic (peeled)
• ½ tsp flaky sea salt
• ¼ tsp freshly ground black pepper
• 2 tsp wholegrain mustard
• Juice of 1½ lemons
• 505ml (2 cups) salad oil
1. Place egg yolks, garlic, salt, pepper, mustard, lemon juice and 65ml (¼ cup) oil in the bowl of a food processor fitted with a metal blade. Process until smooth.
2. Place remaining 440ml oil in a jug and, with motor running, very slowly pour oil through the feed tube.
Taste for seasoning. Use in sandwiches or store in the refrigerator, tightly covered, for up to 1 week.
• Recipe reproduced with permission from Ruth Pretty Cooks At Home by Ruth Pretty (Penguin Group NZ, RRP $65).
