Mustard and garlic mayonnaise
This mayonnaise 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 gutsier. It is best made with a stick blender or an electric hand whisk.
- 1 large egg
- 2 large egg yolks
- A couple of twists each of Himalayan Pink Rock salt and black pepper
- 6 tablespoons ground English mustard, such as Coleman's
- 100ml avocado oil
- 150ml garlic infused extra virgin olive oil - garlic olive oil
- 130ml rapeseed oil
- Wine or cider vinegar (optional)
- Garlic, to taste, crushed (optional)
- Put the egg and egg yolks in a deep beaker or bowl and add the seasoning.
- Whisk thoroughly,
- Add the ground mustard powder and whisk again until smooth.
- Gradually add the oils - because a whole egg is being used, it does not need to be added drop, by drop, as for classic mayonnaise, but still be cautious.
- The mayonnaise should be rather thick, which is how I like it, but if you prefer it to be thinner, whisk in some white wine or cider vinegar a teaspoon at a time until you have the desired consistency.
- Taste, and adjust seasoning.
- Place in a covered container for at least an hour before use.
- When serving, you can stir in some Crushed garlic, to taste.
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 in the fridge for about a week in an airtight container, 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.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.