You're unlikely to find this variety of mayonnaise on any supermarket shelf, in fact, a trip to the pet store may be in order to pick up the hay for Alyn Williams' recipe! Try serving with roast beef, roasted vegetables or chunky chips.
It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for 5 years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.
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Preheat the oven to 180°C/ gas mark 4
Place the hay on a baking tray and cook in the oven for 5 minutes, then cover with the oil
200g of hay
500ml of olive oil, light
Allow to cool, then transfer the oil and hay to a kilner jar. Seal and leave to infuse for 3 days before using
To make the mayonnaise, place the egg into boiling water for 5 minutes. Remove from the pan and allow to cool under cold running water
1 large egg
Peel the egg then put into a measuring jug and sprinkle with a little salt and a squeeze of lemon
Pass the hay-infused oil through a fine sieve into a jug, ensuring that there are no strands of hay
Using a stick blender, slowly incorporate the oil so that the egg mixture thickens. Add a little water to thin out the mayonnaise and continue to add the oil until fully incorporated and the mayonnaise is creamy and silky