The mayonaisse base is not difficult to make. Just go slow drizzling in the oil.
- 1 large egg yolk, preferably organic
- ¾ cup neutral oil*
- 1 tablespoon roasted garlic**
- ½ teaspoon lemon rind, finely grated
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh scallions, chopped
- ¼ teaspoon worcestershire sauce
- ⅛ teaspoon smoked paprika
- 1 teaspoon hot sauce, your favorite variety
- 1 teaspoon bread & butter pickles, chopped
- 1 teaspoon capers, drained
- ½ teaspoon sea salt
Place the egg yolk in a quart sized bowl. Place oil in a pyrex measuring cup.
SLOWLY drizzle in the oil, drop by drop at the beginning, whisking steadily with a balloon whisk. The mayonnaise will look creamy and starting
to become thick. Whisk while pouring in the oil in a thin stream until emulsified.
Take half the mayonnaise and add it to a small chopper. Add remaining ingredients (lemon rind through sea salt).
Pulse until all the ingredients are well chopped. Place the mixture with the rest of the mayonnaise into a small glass bowl, mix well and refrigerate.
Keeps for 2 weeks.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
** Easy stovetop roasted garlic:
Heat a small 6″ pan with 1/3 cup neutral oil. Add 4 garlic cloves, peeled, cut in half horizontally. Cook over low heat until just colored on the first side, turn the cloves over. Repeat until just golden on the second side. Take off heat, and cool in the oil. Use the cloves in a recipe. Store remaining cloves & oil in a clean glass container in the refrigerator for up to 1 week.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
Makes: 1 cup