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Garlic mayonnaise

2 very fresh egg yolks
2 small anchovy fillets
2 garlic cloves, roughly chopped
1 heaped teaspoon English Mustard
A small pinch of salt, sugar and black pepper
1 tablespoon cider vinegar
300ml CULLISSE Highland Rapeseed Oil

Place the egg yolks, anchovies, garlic, mustard, salt, sugar, pepper and vinegar into a food processor and process until smooth.

With the processor running, start pouring in the oil in a very thin trickle (The CULLISSE pourer is perfectly designed for this). When the oil starts to emulsify with the yolks, you can add it a little faster. By the time you’ve added all the oil, you’ll have a thick, glossy mayonnaise.

Adjust the seasoning and, if it seems too thick, thin it slightly with a little warm water.

Cover and chill until needed.

Serve with anything from potato wedges to freshly caught brown crab.

Recipe by Robert Mackenzie