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Small batch Garlic Mayo (W30)
In a tall vessel, place:
2 large roughly chopped cloves of garlic
1 very fresh egg yolk
1/2 tsp lemon juice
1/2 tsp apple cider vinegar
1/2 tsp sea salt
freshly ground pepper to taste
squirt (1/2 tsp) dijon mustard
1/2 to 3/4 cup oil combo... I use a generous 1/4 cup extra light olive oil and a scant 1/4 cup pure canola oil for better flavour (spare use of canola oil is recommended in W30 - just make sure there is NO soy)
Put immersion blender into the bottom of your vessel and buzz thoroughly until the garlic is pureed and you see the white mayo beginning to form. THEN, slowly pull up to include all the oil. It will be very firm if you buzz it too long. Can easily be thinned with more lemon juice or ACV, or other wonderful vinegar. Experiment with champagne or other white wine vinegars and see what you like! I eyeball all quantities. Can vary the herbs and seasonings as well, depending on what you're using it for. Great for dipping or making into aioli sauce for garnishing meats.
(adapted from Food Wishes / Chef John video recipe)
This pic is from my first attempt (full batch)
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