Hay Mayonnaise Recipe

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.

200g of hay
500ml of olive oil, light
1 large egg
lemon juice
salt

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Stick blender
Kilner jar

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

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Alyn Williams

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 five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star, which he maintained until he parted ways with the restaurant in 2019.