Name of Recipe: Mustard and garlic mayonnaise
This may not be to everyone’s taste!
Number of People: Makes about 450ml
Ingredients:
Garlic, to taste, peeled
2 large egg yolks and 1 whole egg
A couple of twists each of Himalayan Pink Rock salt and black pepper
6 tablespoons ground English mustard, such as Coleman's
20g wine or cider vinegar
100g avocado oil
130g olive oil
100g rapeseed oil
Preparation:
Drop the peeled garlic into the TM bowl on running blades,
Speed 8-9.
Scrape down the sides of the bowl and insert the
Butterly Whisk.
Add the other ingredients except for the oils.
Run the blades at
Speed 4 with
MC upside down, then pour the oil slowly over the lid, allowing the oil to drip into the bowl.
When all the oil has emulsfied, scrape down the sides and the lid.
Mix again
10 seconds / Speed 4.
Store in a jar or airtight container in the fridge.
Tips/Hints: Gloria's recipe suggests 50% olive oil and 50% sunflower oil. Experiment with different oils. The rapeseed oil was used to add a little lightness, so I advise you add some of that or sunflower oil.
Also Gloria adds oregano, but you can choose from a wide variety of herbs and/or spices to suit the type of ingredients with which you want to serve it. Chilli powder could substitute the mustard, but you will need to reduce the quantity. Just play with it to suit your own taste!
It will keep for about a week, but if it looks a bit gloopy when removed from the fridge, just beat it with a fork and it will return to its original consistency.
Origin: The recipe is inspired by Gloria Sanjuán's recipe for Salsa de Mostaza in her book Ensaladas de Fantasía, Salsas Maravillosas (ISBN 8497364090), but the flavours are much gutsier.
Photo: For a larger image see:
http://www.flickr.com/photos/34648965@N03/5592647262/in/set-72157622788024520
