Sometimes I’m happy cracking open a jar of Hellman’s Mayonnaise, other times that just doesn’t cut the mustard so to speak. If I’m making some roasted potatoes to pick on as a snack, or some polpette or sausages for the kids I’m inclined to make some mayonnaise too. My favourite is the garlicy French version aioli, but recently I’ve started using our chilli olive oil to make a mayonnaise with a kick. This one isn’t so popular with the kids.
Ingredients
Egg Yolks – 2 large free range
Sunflower oil – 150ml
Nudo chili olive oil – 150ml
Lemon – a teaspoon of juice
Salt and pepper to taste
Put the egg yolks into a big, round bottom bowl. Sprinkle a pinch of salt over the yolk as you whisk them gently. Now start the serious part by adding a drop of the sunflower oil at a time, whilst constantly whisking. When it seems the yolks have taken the first few drops pour a steady stream of the oil whilst you whisk. When the sunflower oil has run out swap over to the chilli olive oil. Again pour in a continuous stream of this and look to have added both oils in within a few minutes. Toward the end the mayonnaise should thicken as you’d imagine. If it hasn’t taken and goes runny and ‘splits’ you can start again by pouring the mix into a new bowl with a fresh egg yolk, a bit at a time, all the while whisking.
Anyway, assuming it hasn’t got wrong then whisk in a teaspoon of freshly squeezed lemon juice and a good does of salt and pepper to taste.
This is lovely used on sausages, polpette, other meats and in sarnies.
