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.
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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
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Hay mayonnaise
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