Our ultimate 'mayo flight'
To quote a French chef we heard whilst filming in a kitchen one morning: ‘No mayonnaise, no life!’. A jar or squeezy bottle of the stuff is a mainstay in most fridges, but the convenience of shop-bought mayo has made many of us forget just how superior the real deal is. This ‘mayo flight’ shows just how versatile the condiment can be and how easy it is to make. Taking inspiration from Provence’s ‘Aïoli Garni’ – a celebratory meal centred around a big bowl of garlic mayo – this crudité board is endlessly versatile and perfect party fodder.
Ingredients
Metric
Imperial
Parsley mayo
- 1 bunch of bunch of parsley, plus a few extra leaves to garnish
- 400ml of vegetable oil
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
Chorizo mayo
- 400ml of vegetable oil
- 200g of chorizo, sliced into rounds
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
Marie Rose Sauce
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- 400ml of vegetable oil
- 1 tbsp of tomato ketchup
- 1 tsp smoked paprika
- 1 tsp cayenne pepper, plus extra to garnish
Curried Mayo
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1/2 lemon, juiced
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp Dijon mustard
- 400ml of vegetable oil
- chilli flakes, to garnish
Classic Mayo
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tbsp of Dijon mustard
- 1/2 lemon, juiced
- 400ml of vegetable oil
- crudités, to serve – we used a mix of olives, peppers, tomatoes, cucumber, carrots, radishes, anchovies, broccoli and chicory
Method
To make the parsley mayonnaise, put the parsley and oil in a food processor or blender and blitz until the oil turns green
- 1 bunch of bunch of parsley, plus a few extra leaves to garnish
- 400ml of vegetable oil
Transfer the oil to a saucepan. Bring to a simmer (this will help ‘set’ the colour of the oil), then strain through a fine sieve lined with muslin or kitchen paper into a bowl. It may take a while to strain through, but don’t be tempted to help it along or speed things up as it’ll make the oil cloudy
Whisk together the egg yolk, mustard and lemon juice. Once the oil has finished straining and has cooled, very slowly drizzle it into the yolk mixture whilst whisking constantly. If the bowl is moving around too much while you do this, sit it on a few damp tea towels to hold it in place
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
Once the mayonnaise begins to thicken and emulsify, you can start adding the oil a little quicker. Season to taste with plenty of salt and pepper, then store in the fridge until needed
To make the chorizo mayonnaise, pour the oil into a saucepan and add the chorizo. Gradually bring it up to a sizzle and cook until the chorizo is crisp and the oil has turned red. Remove the chorizo with a slotted spoon and set aside. Leave the oil to cool
- 400ml of vegetable oil
- 200g of chorizo, sliced into rounds
As with the parsley mayonnaise, whisk together the egg yolk, mustard and lemon juice, then whisk in the cooled oil and season. Store in the fridge until needed
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
For the marie rose sauce, make the mayonnaise as with the previous two, then stir in the ketchup, paprika and cayenne. Store in the fridge until needed
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- 400ml of vegetable oil
- 1 tsp cayenne pepper, plus extra to garnish
- 1 tsp smoked paprika
- 1 tbsp of tomato ketchup
For the curried mayonnaise, whisk together the egg yolk, mustard, lemon juice and ground spices, then whisk in the vegetable oil. Season to taste then store in the fridge until needed
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- 1 tsp ground turmeric
- 1 tsp garam masala
- 400ml of vegetable oil
For the classic mayonnaise, whisk together the egg yolk, mustard and lemon juice, then whisk in the vegetable oil. Season to taste and store in the fridge until needed
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tbsp of Dijon mustard
- 1/2 lemon, juiced
- 400ml of vegetable oil
Transfer each of the mayonnaises into small serving bowls. Top the parsley mayo with parsley leaves; the chorizo mayo with some of the reserved chorizo and a few chilli flakes; the marie rose sauce with cayenne, then classic mayo with some black pepper and the curried mayo with a pinch of chilli flakes. Put the bowls on a large serving board, then surround with crudités and serve
- chilli flakes, to garnish
- crudités, to serve – we used a mix of olives, peppers, tomatoes, cucumber, carrots, radishes, anchovies, broccoli and chicory
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
