Garlic Mayonnaise
- serving for 3-4
- 1-1.5 hours
- pan, sieve
For Garlic Mayo
Confit Garlic
garlic 15 cloves
neutral oil 250 ml
bay leaf 1 pc
thyme few sprigs
rosemary few sprigs
Mayo Base
large egg yolks 2 pc
dijon mustard 1 tsp
lemon juice 1 squeeze
white miso paste 1 heaped tsp
Herbs
flat parsley 1 handful
chives 1 handful
Seasoning
salt & lemon juice to taste
Directions
Confit the garlic with oil and herbs at 80c for 45 mins
Strain off the oil and set aside
Remove the herbs and crush the garlic cloves and set aside
Add the egg yolks, mustard, lemon and miso to a bowl and whisk
Stream in the garlic oil and whisk constantly until mayonnaise forms
Finely chop parsley and chive
Add the garlic, parsley and chives
Season to taste with salt and lemon juice
Principles
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Confit: food is cooked in grease, oil, or sugar syrup at a lower temperature of around 90c
credit to chefthombateman