I keep saying I will add a recipe for this and I never get around to it, despite the fact that I make it so often. When in Mallorca a couple of years ago, we found that every time we ate, just about, we were give garlic mayonnaise, with added oregano alongside crusty bread to break apart and dip in. It was so utterly indulgent and moorish that when we came home, this habit continued. I tried to knock it but I’m afraid it re-emerges, far more often than it should!
I had a wonderful time the other night drinking very cold white wine whilst dipping away and scribbling at the book I am trying to put together….
1 free range or organic egg
1 free range or organic egg yolk
1/2 tsp dijon mustard
Juice of half a lemon
3 garlic cloves
250mls plain oil such as sunflower, vegetable, groundnut
100ml plain olive oil (not extra virgin as the flavour is too strong)
1 tbsp dried oregano
1. Put the first 6 ingredients in a blender or food processor and turn it on.
2. Pour the oil into a measuring jug.
3. While it whizzes, pour the oil through the spout into the bowl of the food processor or blender very slowly, or it will not work.
4. When a thick mayo has formed and the oil has been poured in, taste and add more salt or lemon to taste. The garlic tends to become more garlicky after a while though if you want more of a punch, do add more.
5. Add the oregano and whizz for a few seconds before spooning into a bowl or jar.
Fresh eggs last for 28 days, as far as I can remember, so the fresher the egg, the longer the mayonnaise will last in the fridge.