HOMEMADE GARLIC MAYONNAISE

Elsabie Templeton
“You can make perfect “take aways” at home. It’s cheaper and you know exactly what is in it.
Venison burgers (patties from store) with mushrooms, blue cheese sauce, rocket, pickled red onion, Cheddar, homemade garlic mayo and sweet potato chips. The mayo is made with a stick blender in a narrow container that just fits the stick blender.”

• Add to container:
• 1 whole egg
• 1 tablespoon red wine vinegar OR apple cider vinegar
• ½ teaspoon mustard
• ½ teaspoon garlic paste
• salt to taste
• 200 ml oil (I used canola as extra virgin olive oil taste too strong, unless you use the “light”version)
• Put the stick blender over the egg and start blending. As soon as it starts emulisfying, lift the stick so that all the oil gets blended into the mixture.
• Put the mayonnaise in a clean glass jar and keep in fridge.
• Use within about five days.