- (Cold emulsification sauce)
- 2 egg yolks
- ½ tsp Dijon mustard
- Sugar, pinch
- 150ml sunflower oil
- 150ml rapeseed oil
- 2-3 tbsp Lulworth cider vinegar
- Salt & pepper
- Pulp from bulb of roasted garlic
1. Wrap a whole bulb of garlic in foil and place in a moderate oven for 45 minutes or until soft.
2. Place the egg yolks in a medium sized bowl and combine with the mustard and sugar. Drip the oil slowly onto the yolk mixture whisking all the time. Add the oil gradually to start with until an emulsification is formed – then the oil can be added more quickly.
3. As the emulsification becomes thick, add a little cold water to thin out the mayonnaise. Vinegar or lemon juice can also be added at this stage to thin the mayonnaise.
4. Continue to add and emulsify the oil. When complete squeeze the garlic from the roasted bulb and check the seasoning for both acidity and salt & pepper.
White Pepper’s Top Tip A split mayonnaise can be corrected by dripping the curdled mixture onto a tablespoon of cold water in a clean bowl. The mayonnaise must not be kept for more than 24 hrs as it contains raw egg – must also be kept chilled.