Not-for-wimps garlic mayonnaise: Difference between revisions
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|title=Not-for-wimps garlic mayonnaise an egg recipe | |title=Not-for-wimps garlic mayonnaise an egg recipe | ||
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|keywords= | |keywords=#garlic #rapeseedoil #notforwimpsgarlicmayonnaise #mustard #oliveoil #eggyolks #dijonmustard #unusualrecipes #olive #peppercorn #oils | ||
|hashtagrev=032020 | |||
|description=This is a pretty potent garlic mayonnaise using a lot of garlic and a combination of rapeseed oil and olive oil | |description=This is a pretty potent garlic mayonnaise using a lot of garlic and a combination of rapeseed oil and olive oil | ||
}} | }} | ||
<!-- /seo -->This is a pretty potent [[Garlic mayonnaise|garlic mayonnaise]] using a lot of [[Garlic|garlic]] and a combination of [[Rapeseed oil|rapeseed oil]] and [[Olive oil|olive oil]]. The [[Rapeseed oil|rapeseed oil]] gives the mayonnaise a darker colour. | |||
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{{recipesummary | {{recipesummary | ||
|TotalCalories = 2478 | |TotalCalories = 2478 | ||
|PortionCalories = | |PortionCalories = 123 | ||
|DatePublished=20th October 2012 | |DatePublished=20th October 2012 | ||
|Author= | |Author=JuliaBalbilla | ||
|Servings = 500 ml of very strong garlic mayonnaise | |Servings = 500 ml of very strong garlic mayonnaise | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Not-for-wimps garlic mayonnaise recipe.jpg| | |Image = [[Image:Not-for-wimps garlic mayonnaise recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Gawd!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">You must like your garlic 😃</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| 3 teaspoons Maille au poivre vert or [[Dijon mustard]] mixed with a few finely [[Ground|ground]] green [[Peppercorns|peppercorns]] | | 3 teaspoons Maille au poivre vert or [[Dijon mustard]] mixed with a few finely [[Ground|ground]] green [[Peppercorns|peppercorns]] | ||
| 250 ml [[Extra virgin olive oil|extra virgin olive oil]] | | 250 ml [[Extra virgin olive oil|extra virgin olive oil]] | ||
| 250 ml | | 250 ml cold pressed [[Rapeseed oil|rapeseed oil]] | ||
| 1 tablespoon [[White wine vinegar|white wine vinegar]] | | 1 tablespoon [[White wine vinegar|white wine vinegar]] | ||
| [[Salt]] to taste | | [[Salt]] to taste | ||
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[[Category:Uncooked]] | [[Category:Uncooked]] | ||
[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/garlic|#garlic]] [[Special:Search/rapeseedoil|#rapeseedoil]] [[Special:Search/notforwimpsgarlicmayonnaise|#notforwimpsgarlicmayonnaise]] [[Special:Search/mustard|#mustard]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/eggyolks|#eggyolks]] [[Special:Search/dijonmustard|#dijonmustard]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/olive|#olive]] [[Special:Search/peppercorn|#peppercorn]] [[Special:Search/oils|#oils]] | |||
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Latest revision as of 18:00, 16 February 2022
This is a pretty potent garlic mayonnaise using a lot of garlic and a combination of rapeseed oil and olive oil. The rapeseed oil gives the mayonnaise a darker colour.
| Not-for-wimps garlic mayonnaise | |
|---|---|
 |
| Servings: | 500 ml of very strong garlic mayonnaise |
| Calories per serving: | 123 |
| Ready in: | 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
|
Best recipe reviewGawd! 4/5 You must like your garlic 😃 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 bulbs of garlic, peeled and mashed
- 2 large or 3 small raw egg yolks
- 3 teaspoons Maille au poivre vert or Dijon mustard mixed with a few finely ground green peppercorns
- 250 ml extra virgin olive oil
- 250 ml cold pressed rapeseed oil
- 1 tablespoon white wine vinegar
- Salt to taste
Method
- Make sure that all ingredients are at room temperature.
- Throughly mix the garlic, egg yolks and mustard with a teaspoon of oil.
- Begin to add the oils, drop by drop to the mixture, constantly mixing, until it starts to thicken.
- At this stage you can gradually increase the flow of oil and keep mixing until all of the oil has been used.
- Mix in the vinegar and salt.
Variations
Maille au poivre vert (a green peppercorn mustard) is becoming increasingly difficult to find in the UK, so either make your own as described in the ingredients list or use plain Dijon mustard instead.
Chef's notes
This can be made by hand using a pestle and mortar or simply in a bowl, using a fork to mix. The quickest way is to use a food processor or you can make it with a stick blender or hand whisk.
I use rapeseed oil because although it is slightly lower in monounsaturated fats than olive oil, it has 3 times the amount of polyunsaturated fats and half the amount of saturated fats. However, use extra virgin olive oil rather than ordinary to give the mayonnaise an olive oil taste.
Finally, please do not skimp on the garlic or reduce its properties by blanching it!
--JuliaBalbilla 08:31, 31 January 2009 (UTC)
See also
- A huge variety of different mayonnaise recipes
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#garlic #rapeseedoil #notforwimpsgarlicmayonnaise #mustard #oliveoil #eggyolks #dijonmustard #unusualrecipes #olive #peppercorn #oils