A garlic-scented mayonnaise from the South of France, wonderful with hot or cold boiled potatoes, hard-boiled eggs, chickpeas or even barbecued meat. This is a quick blender version or you can buy our ready made.
2 eggs, at room temperature
2 cloves garlic crushed with ½ tsp salt
ground black pepper
½ cup olive oil
½ cup vegetable oil
1 tsp lemon juice
1. Put the eggs into a food processor or blender with the crushed garlic, and pepper and pulse to combine.
2. Combine the oils in a small jug which pours easily and, with the motor running, very slowly trickle the oil onto the eggs. The mayonnaise will thicken and become creamy.
3. Once all the oil is added, stir in the lemon juice and taste for seasoning. For a more mellow garlic flavour, try roasting or steaming the garlic cloves in their skins until they are soft, then squeeze out the purée and use in the dressing as above.