Kev loves garlic mayo and that has spurred me on to this recipe. The science behind mayo is basically the eggs need an acid to bind with the oil. The original recipe I found used lemon juice as the acid. Then one day disaster struck and I had no lemons! So thinking on my feet vinegar was added and it worked just as well. The thing I love about this mayo is what you can add to it. Add tomato sauce and Worcester sauce and you have prawn cocktail sauce to name just one use.


Ingredients
2 egg yolks...

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