Nigella

Golden Garlic Mayonnaise

My very earliest kitchen memories are of making proper mayonnaise by hand under my mother’s strict instructions; making it any other way has always felt sacrilegious. Besides, the result always seemed to have more in common with mayonnaise out of a jar, so why not stick with that or make the real stuff? And then I came across J. Kenji López-Alt’s method for blender mayonnaise, and everything changed. It’s a true kitchen blessing: the one-minute mayo with the texture you can normally only get by very slowly drip-dripping oil into egg yolks and whisking by hand. I immediately adopted it to make what has become the house mayonnaise, bright with saffron and brazen with garlic. For optimal eating pleasure, leave this in the fridge overnight before giving a good stir and dolloping it onto everything. And follow the method to the letter! Keep covered in the fridge for no more than a week. For US cup measures, use the toggle at the top of the ingredients list.