I really hate waste, so when I was faced with two egg yolks after making the orange almond biscuits, my thoughts immediately turned to making mayonnaise. I even had some leftover roasted turkey to eat and as luck would have it - some tarragon in the fridge. It was like a match made in heaven. So, I set about making the mayonnaise. The trick is to whisk fast and whisk hard, expecially at the beginning while tentatively dripping the oil in.
At first, not a lot happened as I painstakingly dribbled the oil in. I had to keep repeating "patience, patience" over to myself, because I simply don't have any and did wonder what would happen if I just chucked a load of the oil in. But I'm glad I didn't, as curdling would have been inevitable.
And so, before my very eyes, mayonnaise was made. It really makes a difference too - it's a pale cream colour and tastes beautifully rich and of the perfect consistency. None of this jelly-like wobble you get from manufactured mayonnaises and their stabilisers, oh no. This is rich, luxuriant, and seriously bad for you. I dived in with gusto.
To fill one pesto jar
1 clove garlic
250mls groundnut or rapeseed oil
1 tsp white wine vinegar
1 level tsp salt
Freshly milled pepper
Crush the garlic and mince finely. Add to a large bowl with the egg yolks, salt and pepper. Whisk lightly, then add a drop of the oil and carry on whisking. Whisk constantly whilst dripping the oil until you have a thick smooth paste - then add the white wine vinegar, whisk vigorously and then dribble the oil into a steady stream while whisking furiously until all the oil is gone. Sterilise your jar and the mayo should keep in the fridge or up to a week.
To make tarragon mayonnaise, I simply chopped up a tablespoon of tarragon and chives to 2 tablespoons of mayo.
The mayo is quite garlicky, so if you want something a bit more like shop-bought mayo then leave out the garlic, or add a little less.