GARLIC MAYONNAISE

Homemade mayo can be quite tricky to get just right but we’ve finally conquered it! This mayo is a real hit in our house and has a much cleaner taste than any shop-bought mayo we’ve tried. It will keep in the fridge for up to 5 days.

MAKES ENOUGH FOR 5–6 SERVINGS

1 small garlic clove, peeled

Big pinch of Lucy Bee Himalayan salt

1 egg yolk

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

Up to 140ml/½ cup plus 1 tbsp sunflower oil

60ml/¼ cup extra virgin olive oil

By hand:
Make sure all the ingredients are at room temperature. Beat the egg yolk in a bowl for a couple of minutes, using a balloon whisk or hand-held blender. Add the salt and beat again until thick and sticky. Slowly add the sunflower oil, little by little, starting with a few drops at a time, whisking continuously with the balloon whisk. Take your time here or it might split. Once it has reached the consistency you want, slowly whisk in the olive oil. Once it is all incorporated, give it a good whisk for about 30 seconds until thick and glossy. Mix in the vinegar, mustard and garlic. Your mayo should have a creamy consistency.

Alternative method using a Tefal Infiny Force gadget:
Crush the garlic clove with the salt in a pestle and mortar or using a fork, then put into the small Tefal Infiny Force beaker. Add the egg yolk, vinegar, mustard and enough sunflower oil to reach the mark reading ‘min 140ml’ on the beaker, topping up to the ‘max 200ml’ mark, but no higher, with the olive oil. Place the Infiny blender in the base of the jug, making sure it is over the egg yolk, and beat for 5 seconds on turbo then for a further 5 seconds while moving the blender up and down. That’s it!