Recipe by Mat Follas for The happy egg co.
Herb Mayonnaise
SERVES 4
Herb of your choice, finely chopped
1 Happy Egg
pinch salt
200ml rapeseed or sunflower or olive oil
1 tsp white wine vinegar
1 tsp lemon juice
. . . . . .
To make the Mayonnaise
Forget dripping oil and whisking endlessly to make a mayonnaise ...
you don't have to ... this takes 30 seconds ! This has taken all the
pain out of making mayonnaise for me ... use a stick blender
Olive oil gives a lot of flavour on its own, so I use mostly sunflower
with a little olive oil for a nice balance or an extra virgin rapeseed
oil makes a wonderful bright yellow nutty mayonnaise
Put the Happy Egg into a container just wider than your stick
blender (I often use a large mug) then add 150-200ml oil, vinegar
and lemon juice
Mix, holding the stick blender over the yolk on the bottom of the
container for the first 10 seconds, then slowly drag the blender up the
container until all of the oil is mixed in and a mayonnaise is formed
You can then add other flavours; chopped wild garlic, dill or fennel
fronds for fish, capers for shellfish. It’s worth noting that flavours
intensify over a while, so be cautious with garlic, especially as it
will get much stronger in flavour after an hour or so.
This keeps fine for two days but it’s so easy, I usually make it
fresh. Serve with smoked mackerel and fresh salad leaves
Herb of your choice, finely chopped
1 Happy Egg
pinch salt
200ml rapeseed or sunflower or olive oil
1 tsp white wine vinegar
1 tsp lemon juice
. . . . . .
To make the Mayonnaise
Forget dripping oil and whisking endlessly to make a mayonnaise ...
you don't have to ... this takes 30 seconds ! This has taken all the
pain out of making mayonnaise for me ... use a stick blender
Olive oil gives a lot of flavour on its own, so I use mostly sunflower
with a little olive oil for a nice balance or an extra virgin rapeseed
oil makes a wonderful bright yellow nutty mayonnaise
Put the Happy Egg into a container just wider than your stick
blender (I often use a large mug) then add 150-200ml oil, vinegar
and lemon juice
Mix, holding the stick blender over the yolk on the bottom of the
container for the first 10 seconds, then slowly drag the blender up the
container until all of the oil is mixed in and a mayonnaise is formed
You can then add other flavours; chopped wild garlic, dill or fennel
fronds for fish, capers for shellfish. It’s worth noting that flavours
intensify over a while, so be cautious with garlic, especially as it
will get much stronger in flavour after an hour or so.
This keeps fine for two days but it’s so easy, I usually make it
fresh. Serve with smoked mackerel and fresh salad leaves
| The happy egg co.  In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won a Good Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |