CHIVE MAYONNAISE
Ingredients
2 extra large eggs, separate yolks from whites
1 teaspoon, hot English mustard
2 teaspoons white vinegar
250 mL oil (185 mL grapeseed oil, 65 mL blended olive oil)
½ garlic (3 g), crushed
2 ½ tablespoons chopped chives
Iodised salt (good size pinch of salt)
Method:
Place the yolks in a glass bowl. Add mustard, vinegar, garlic and salt to the yolks. Using a hand held electric beater whisk the yolk mixture. Keep the beater running and trickle in the oil slowly until it is all used up. Mayonnaise should be thick and glossy. Turn off the beater and fold in the chives with a spatula. Scrape mayonnaise into a container, cover with a lid and leave in the fridge until needed.
