Garlic mayonnaise

• egg yolks↗2

  preferably free range

• rapeseed175ml ml

  sunflower oil or half sunflower, half olive oil

• 1-3 garlic cloves

  crushed (depending on how strong you want it)

• Dijon mustard↗¼ tsp

  (optional)

• white wine vinegar↗½ tsp

  (optional)

Step-by-step instructions

1. 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.