Garlic mayonnaise

Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste

Ingredients

• 2 egg yolks, preferably free range
• 175 ml rapeseed, sunflower oil or half sunflower, half olive oil
• 1 -3 garlic cloves crushed (depending on how strong you want it)
• 0.25 tsp Dijon mustard (optional)
• 0.5 tsp white wine vinegar (optional)

Steps

1. Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.