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RECIPES
MAYONNAISE
Makes approximately 1 cup/250ml
INGREDIENTS
2 egg yolks
1 teaspoon/5ml Dijon mustard
1 teaspoon/5ml salt
1 tablespoon/15ml lemon juice
¾ cup/175ml olive oil
¾ cup/175ml grape seed oil
METHOD
1. Combine yolks, mustard, salt and lemon
juice into the blender jug. Place lid on
blender jug. Blend on Low speed until
combined.
2. With blender running on
Speed 1/SNOW, slowly pour oil through
the inner measuring lid until mixture
thickens, this should take about
1 minute.
3. Transfer to an airtight container and
refrigerate for up to 1 week..
GARLIC AIOLI
Makes approximately 1 cup/250ml
INGREDIENTS
1 whole head garlic
2 egg yolk
1 tablespoon/15ml lemon juice
1 cup/250ml vegetable or olive oil
Salt and pepper, to taste
METHOD
1. Pre-heat oven to 400°F/200°C.
2. Slice the top off the garlic bulb and wrap
in foil. Place onto an oven tray and roast
for 30 minutes or until garlic is softened
and fragrant.
3. Remove from the oven and allow to cool
slightly. Squeeze garlic from the bulb.
4. Place egg yolks and lemon juice into the
blender jug. Place lid on blender jug.
5. With the motor running on
Speed 1/SNOW slowly add oil through
the feed chute, processing until smooth
and creamy. Add roasted garlic and
season to taste.
6. Transfer to an airtight container and
refrigerate for up to 1 week.