"Once you make this mayo, you'll never buy shop-bought again. Cheaper than tastier than store bought. Fact."
Many thanks to Nikibakes for the delicious recipe.
Garlic Confit Mayo recipe
"Once you make this mayo, you'll never buy shop-bought again. Cheaper than tastier than store bought. Fact." Many thanks to...
Ingredients
| 10 | confit garlic cloves |
| 1/2 cup | garlic confit olive oil (I use my spicy garlic confit for this) |
| 1/2 cup | olive/rapeseed oil |
| 2 | eggs |
| 1 tbsp | lemon juice/vinegar |
| a good pinch | traditional sea salt |
| a good sprinkling | Aleppo chilli flakes |
| a good pinch | Perfect Salt |
Method
- Place all ingredients into a container or jug that is just wide enough to fit an immersion blender. Using an immersion blender, blend all ingredients together, being careful not to move the blender up and down.
- Once the ingredients begin to emulsify, move the blender up and down while slowly incorporating all of the oil. Continue until you have a thick consistency.
- Store in an airtight container or jar in the fridge for up to 3 days.
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