Hay mayonnaise

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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.

First published in 2015





  • 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
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
First published in 2015

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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