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By James Martin
From Stately Suppers
Ingredients
- 3 free-range egg yolks
- 4 cloves garlic
- ½ lemon, juice only
- salt and freshly ground black pepper
- 150ml/5fl oz extra virgin olive oil
- mustard powder, optional
- saffron, optional
Method
Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water.
Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes.