Recipe from: 30 May 2012

Ingredients 8
Servings 1
Minutes 00:10


Serving Change
  • 2
    fat cloves garlic- crushed
  • sea salt and freshly ground black pepper
  • 2
    large egg yolks (free range)
  • - room temperature
  • 5
    Dijon mustard
  • juice of 1 small lemon
  • 2
    canola oil
  • cup
    (or half olive and half canola)


Place the garlic, seasoning, egg yolks and Dijon mustard in a food processor. Blend for a few seconds and then in a slow steady stream, pour the oil into the mixture through the spout. Blend until thickened and “mayo-y”. Do not over mix.

Serve this with freshly fried chips.

Cook's tip:  To make a fragrant herbed rosemary salt, bash ¼ c Maldon salt with 2 sprigs of fresh rosemary with a pestle and mortar until it is well combined.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

Read more on: eggs  |  recipes


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