Garlic Parsley Mayo

Real chef recipes part 7. Garlic Parsley Mayonnaise, a more subtle and refined approach to a garlic herb mayo - really delicious mellow garlic and herby freshness.

4-6 garlic cloves

200ml vegetable or sunflower oil

200g flat parsley

Pinch of salt

2 egg yolks

1 tbsp Dijon mustard squeeze of lemon

Splash of water

1. start by cooking the garlic in the oil on a very low temp until it’s tender then allow to completely cool

2. Add the parsley to a blender with the chilled cooked garlic, pinch of salt and some of the garlic oil

3. Blend and add the rest of the garlic oil in stages to form a loose paste the friction of the blend will add heat so ideally blend it on and off several times

4. Strain this through a muslin cloth, or kitchen towel in the fridge allow it to drip through at its own pace you can tie it up and suspend it above the bowl to speed this process up.

5. Add the egg yolk, mustard and lemon to a bowl and whisk stream in the garlic parsley oil slowly as you whisk to form the emulsion.

6. Season to taste with salt and more lemon if needed - adding a splash of water at the end just the emulsion a creamier texture

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