If you remembered to plant your garlic in winter then about now you'll have a gorgeous influx of freshly harvested bulbs.
95% of the garlic used in our house ends up going in this super easy and delicious herby mayo - we slather it on everything from eggs to roast vege's, sandwiches and salads.
The recipe can easily be doubled, tripled and more
2 egg yolks
2-3 cloves garlic
1/4 cup wine vinegar
1t mustard (whole grain or dijon or a mixture of both)
handful of fresh herbs, parsley, mint, chives, basil (optional)
1 cup rice bran oil
In a kitchen whizz blend all of the top ingredients, when smooth slowly drizzle in the oil in a thin stream until the mixture emulsifies and thickens.
To thicken further, add more oil. To make a runnier dressing, include 1 or 2 of the egg whites and a squeeze of lemon.
We keep this for a good week in the fridge at our house as we always use the freshest (same day laid) eggs - but do bear in mind it's only as good as the eggs that go into it.
If you're not eating raw eggs (i.e. pregnant) it's possible to cook the egg and vinegar mixture prior to blending. In a small pot whisk the egg yolks, mustard and vinegar constantly over a low heat until they form a thick custard and are steaming hot. Remove from the heat, transfer to the blender, add the garlic and herbs and proceed with the recipe as above. This can be a bit of a trick, but once you've done it a few times it's fairly easy - this is how we make all of the aioli at the Cafe and there is not discernible taste difference.