Got your attention? Nothing to do with clothes. One blogger described my humour as 'droll'; well, probably.
I haven't bought Mayonnaise since last summer. I found this recipe online but I'm afraid I've forgotten where, so my apologies to the person who thought it up and thank you!
2 egg yolks
1/4 tsp salt
1/2 tsp ground mustard
2 tsp minced garlic
1 tbsp white vinegar
1 cup canola or vegetable oil
1 tbsp fresh lemon juice, or lime
Place the first 5 ingredients into blender and blend on low speed for 2 minutes.
Still on low speed, gradually drizzle in half a cup of oil, add lemon juice and slowly add the remainder of the oil.
Depending on the vinegar used, you can get a different taste. I'm currently using White Balsamic Vinegar and love the taste.
I once made it up, did the taste test at the end and it was really tarty. I realised that I had left the salt out! That tiny bit of salt really takes the edge off.
I make a very tasty Coleslaw by adding a few dollops of this and a few sloshes of Caesar.
Beautiful, creamy Mayo!
Make the basic recipe above and add 1 tbsp chopped capers and 2 tbsp chopped gherkins. Optional extras are 1 tbsp flat leaf parsley and 2 tsp grated lemon rind.
The end result is a delicious tartare sauce to have plate-side with fish or spread on wafers under tomato and spring onion for lunch.