Recipe for homemade garlic mayonnaise
At Mahón, the island capital of Minorca, I’ve learnt about another bizarre story. Mahón is supposed to be the birthplace of Mahónesa – we know it as mayonnaise. For this special reason, it is served at most restaurants here as an amuse gueule, together with oven-fresh french bread. The homemade cream is freshly made, with a good tang of garlic. That’s what ‘all i oli’ (Catalonian) stands for – it just means ‘garlic and oil’.
The whole preparation doesn’t take longer than two minutes and cannot be failed.
- 3 fresh egg yolks
- cold-pressed, extra virgin olive oil
- 1 –2 garlic cloves
- salt, fresh pepper
Froth up the yolks ideally using a fork, add olive oil dropwise. Adding too much oil will break your emulsion. Whisk until the creme achieves the right consistency (takes about a minute).
To finish off, add the pressed garlic and spices – done.
Serve with fresh baguette! Perfect to enhance meet, fish, or mushroom dishes.
One last thing: Always consume fres mayo the same day because of fresh yolks, you know …
And one more: mayonnaise all i oli is a great thing to take the flavor to any direction. Sex up this basic recipe spicewise by adding mustard or Pernod (aniseed brandy). Have a nice try!