Prep 5 mins
Cook 0 mins
Whenever I ask what I should bring to a gathering, this is always requested! It goes well with EVERYTHING! Steak, hamburgers, chicken, pork, on sandwiches, in potato salad, on sausages (brats, dogs, polish), and on fries. It keeps well in the fridge for about a week.
- 1 egg
- 2 cloves garlic, hearts removed
- 1 pinch sea salt
- 1 -2 tablespoon red wine vinegar
- 1 -2 cup sunflower oil ( olive oil makes the mayo a little bitter for my taste, the amount will depend)
- Put the egg, garlic and salt in a food processor.
- Turn on, and whir until garlic is completely blended--I sometimes mash it first, even before adding it to the machine.
- This is very important--Add the oil in a THIN steady stream--no thicker than spaghetti, especially at first.
- Continue to add the oil in a steady stream until the mayo thickens.
- Add the vinegar and process a couple seconds more.
- Note:If for some reason the mayo does not thicken (it happens), remove the mixture from the food processor to a spouted container, put another egg into the food processor and add the previous mixture in a thin, steady stream, and it will thicken.
Good stuff! I used a mix of canola oil and sunflower oil. I think I'll make it next time with some cider vinegar instead, the red wine stuff was a little too strong. I served it with a deli lunch, some on it's own in a bowl for sandwiches and mixed the rest into some coleslaw, made that cabbage sing!
i have made this before but have used lemon juice in place of the vinegar.I used a blender instead of the food processor.
delicious! spaniards eat this with everything and i have just had it every day for a week in the canaries and never got bored it was particularly nice with the fried lambs brain i enjoyed