Herby Aioli (garlic mayo)

Makes 1 small bowl

Mayoniase is one of the most simple and easiest sauces, it still amazes me that people buy it when it literally takes seconds to make! This herby garlic mayo, otherwise known as Aioloi is a perfect way to upgrade your sandwich or dunk your chips into. And will last in your fridge for about a week.

Ingredients:

• 1 egg yolk

• 460ml regular/ light olive oil

• 100ml extra virgin olive oil

• 1 clove of garlic

• salt

• 1/2 a lemon

• 1 sprig of Rosemary

• 6 sage leaves

• 3 sprigs of oregano

Method

Step 1:

In a medium bowl add 1 egg yolk then weigh out your 460ml of light olive oil and 100ml of extra virgin olive oil into a measuring jug. Place a damp tea towel under your bowl and begin whisking your egg yolk and then with the other hand slowly trickle in your oil. It will rapidly begin to thicken, if it becomes too thick to whisk, let it down with a few tbsp of cold water. Once all your oil is added you have made Mayonnaise! Place to one side.

Step 2:

Remove any woody stalks off the herbs and begin to chop them all into a fine mince then add to your mayo, along with one peeled and finely grated clove of garlic. Mix it all together until combined and season with a squeeze of lemon and salt. You can let it down to your desired Constancy with adding cold water, a few tablespoon’s at a time.

Consume it all in one sitting or keep it in a reused jar in the fridge, it will last about a week!