Although traditional garlic mayonnaise or “aïoli” is only made with egg yolks, I wanted to find a recipe that used the whole egg to take full advantage of the eggs that our hens lay.
In a previous post, I described my first way of making mayonnaise with a stick blender using 1 large egg and 250ml of sunflower oil. Although this original method is fine if you have large eggs, it doesn’t tend to work so well if you have younger hens laying smaller eggs. I also wanted a way of making larger quantities and so I developed the method shown on this page.
The mayonnaise only takes a couple of minutes to make. As long as you use large eggs at room temperature, the mayonnaise will set properly. If you have smaller eggs, then I recommend you use three, blending two together in the first part of the process and using the third in the second stage.
The key to success is to slowly raise and lower the stick blender, using a circular motion to incorporate all of the mixture thoroughly. This method works best if you use the long tall jar that comes with the stick blender.
Here is a link to the video of me making this mayonnaise:
INSTRUCTIONS
INGREDIENTS
250ml or a cup of sunflower oil
2 large eggs at room temperature
2 teaspoons Dijon mustard
2 pinches of salt
4 large cloves of garlic
METHOD
Put one of the eggs, the garlic cloves, sunflower oil, mustard and salt into the tall blender bowl.
Using the stick blender, quickly blend all of the ingredients together on the fastest setting possible.
Crack in the second egg.
Gently lower the stick blender to the bottom directly over the egg yolk.
On the fastest setting of the blender, blend for a couple of seconds.
Slowly lift and lower the blender, first by about 5mm and then 10mm.
Continue blending, gradually raising the blender by a couple of centimetres each time.
As you lift and lower the blender, use a circular motion from front to back.
You should be able to see how mixture lightens at the bottom of the bowl as the mixture turns into mayonnaise.
We’ve been fairly self-sufficient recently in terms of green vegetables and the broccoli, cabbage, cauliflower and Brussel spouts have kept us going through the winter months. The other day, I spotted some perpetual spinach and so thought I would do something different with it. Here is a recipe for pasta with spinach and ricotta. I used wholewheat macaroni but you could use anything.
SPINACH AND RICOTTA PASTA
INGREDIENTS
200g pasta
200g ricotta
fresh spinach
salt and pepper
cheddar or parmesan cheese, grated
extra virgin olive oil
METHOD
Heat some salted water for the pasta.
Wilt the spinach in a frying pan with a splash of water.
Roughly chop the spinach.
Cook the pasta.
Heat some oil and a knob of butter in a frying pan and gently fry the garlic.
Add the spinach, the ricotta and season with salt and pepper.
Using a slotted spoon, transfer the pasta to the frying pan and mix well.
Add some more of the pasta cooking liquid if necessary.
This is the perfect recipe to make now that the young garlic sprouts are in season but can be made at any time substituting spring onions at other times of the year.
INGREDIENTS:
2 eggs per person, beaten
garlic sprouts, chopped
250g oyster mushrooms, cut into strips
olive oil
butter
salt and pepper
METHOD:
Heat some olive oil in a large frying pan or wok and fry the garlic sprouts until soft. Season with salt and pepper. Add the mushrooms, cover and turn down the heat and continue to fry until they are soft and most of the juice has evaporated.
Add a knob of butter to the pan and pour over the eggs. Stir with a spatula until the eggs are cooked.
Serve with rosti potatoes or fried jacket potatoes.
