Mayonnaise

Mayonnaise

By
From
New Middle Eastern Food
Makes
200 ml
Photographer
Mark Roper

This good all-purpose mayonnaise recipe can used on its own, or livened up with the addition of red harissa, preserved lemon or green olives.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Crush 1 clove garlic with 1/2 teaspoon salt and whisk with 2 egg yolks. Combine 100 ml extra-virgin olive oil with 100 ml vegetable oil. Very gradually whisk the oils into the egg, drop by drop, making sure each amount is thoroughly incorporated before adding the next drop. Once the mixture has thickened to a stiff paste, thin it with the juice of 1/2 lemon. Continue to add the oil slowly, until all has been incorporated. Taste and add salt and white pepper, and the juice of another 1/2 lemon.
  2. Red harissa mayonnaise

    Add 1 tablespoon Red Harissa to the base recipe.
  3. Preserved lemon mayonnaise

    Finely chop the rind of 1 preserved lemon and add to the base recipe.
  4. Green olive mayonnaise

    Add 1 tablespoon finely chopped green olives and 1 tablespoon baby capers to the base recipe.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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