food and tour recipes from around the globe

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!

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