This recipe is part of the Celeriac Salad with Apple Rings recipe
2 egg yolks
1 clove garlic (roughly chopped)
Maldon sea salt and freshly ground black pepper (to taste)
1/2 tbsp grain mustard
1/2 tbsp Dijon mustard juice
250ml (1 cup) olive oil
3-4 tbsp water (to thin down mayonnaise, optional)
- Place egg yolks, garlic, salt and pepper, grain mustard, Dijon mustard, lemon juice and 1/4 cup olive oil in bowl of a food processor fitted with a metal blade. Blend until smooth.
- Place remaining olive oil in a jug and very slowly, drop by drop, pour through feed tube while food processor is running.
- If mayonnaise appears thick then slowly pour boiling water, a little at a time, through feed tube, while machine is running, until mayonnaise is consistency you enjoy. Taste for seasoning.
Associated Recipes: Celeriac Salad with Apple Rings