Hay mayonnaise
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.
Discover more:
Share recipe
Related recipes
Related recipes
Topaz apples with hay
Hay ice cream
Whole barbecued artichokes with smoked garlic mayonnaise
Walnut mayonnaise
Asparagus, salami and Parmesan with hay hollandaise
Ingredients
Metric
Imperial
- 200g of hay
- 500ml of olive oil, light
- 1 large egg
- lemon juice
- salt
Equipment
- Stick blender
- Kilner jar
Method
1
Preheat the oven to 180°C/ gas mark 4
2
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
3
Allow to cool, then transfer the oil and hay to a kilner jar. Seal and leave to infuse for 3 days before using
4
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
5
Peel the egg then put into a measuring jug and sprinkle with a little salt and a squeeze of lemon
6
Pass the hay-infused oil through a fine sieve into a jug, ensuring that there are no strands of hay
7
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
You may also like
Hay mayonnaise
SITES
INFORMATION
© Great British Chefs 2019