FENNEL MAYONNAISE
Ingredients
1 clove of garlic, peeled
1 teaspoon salt
2 large egg yolks
1 teaspoon Dijon mustard
250 ml extra virgin olive oil
250 ml olive oil or good quality oil
Lemon juice to taste
Salt and pepper
Good handful fresh fennel leaves, roughly chopped
1 teaspoon salt
2 large egg yolks
1 teaspoon Dijon mustard
250 ml extra virgin olive oil
250 ml olive oil or good quality oil
Lemon juice to taste
Salt and pepper
Good handful fresh fennel leaves, roughly chopped
Method
With a little salt, smash the garlic to a paste. Whisk the egg yolks and mustard together (you can use a food processor), in a bowl then slowly start to add the olive oil bit by bit - using two different types of oils will give it a more mellow flavour as pure extra virgin olive oil is a little too strong and peppery.
Once you’ve blended in a quarter of the oil, start to add the rest in a more consistent stream. Add the garlic, lemon juice and fennel leaves and season to taste, adding more lemon or salt etc to get the right balance.
Once you’ve blended in a quarter of the oil, start to add the rest in a more consistent stream. Add the garlic, lemon juice and fennel leaves and season to taste, adding more lemon or salt etc to get the right balance.
Comments
Really delicious with fish, crayfish or cold roast pork!