Crush the Garlic in a pestle & mortar with a big pinch of Maldon Salt
When smooth (ish), add to a large bowl. Add the 2 Free Range Egg Yolks to the bowl too
[This recipe will make 1 jar of Mayo; if you're after more, use extra Egg Yolks]
Add the juice of half a Lemon (or a bit more)
Start whisking with an electric whisk… on a fast setting
Start adding Extra Virgin Olive Oil (or Rape Seed Oil, or a combination) VERY slowly
Take care as you gently add the Oil that it is mixing in thoroughly… as you add more, you’ll see the Mayonnaise getting thicker (emulsifying) and you can start to add the Oil a little quicker (but not too quickly)
The Mayonnaise is ready when you’re happy with the consistency… It will start to stop looking quite as glossy when you’ve added enough Oil, by which point it should be quite thick and wobbling in one chunk on a teaspoon…
Put into a clean jar… will keep for a week or 10 days in the fridge
Enjoy with lots of stuff… It is much more versatile than shop bought mayonnaise and a particularly good friend to light broths or stews… a spoonful at the beginning will combine with the liquid by the end of a meal to create a delicious, creamy sauce; you will definitely need spoons…. (Bean Stew or Casserole for example)