SANDWICH MAYONNAISE - BARBECUED STEAK SANDWICHES
(yields 625ml/2 + 1/2 cups)
This recipe forms part of the Barbecued Steak Sandwiches with Sundried Tomato Pesto recipe.
4 egg yolks
1 garlic clove
1/2 tsp flaky sea salt
1/2 tsp freshly ground black pepper
2 tsp wholegrain mustard
juice of 1+ 1/2 lemons
62.5ml (1/4 cup) salad oil
437.5ml (1 + 3/4 cups) salad oil
- Place egg yolks, garlic, salt, pepper, mustard, lemon juice and the first measure of oil into a food processor with the metal blade fitted. Process till smooth.
- Place the remaining oil into a jug and very slowly pour through the feed tube with the machine going.
- Taste for seasoning. Store in the refrigerator tightly covered for up to five days.