Preparation info

  • Makes

    500 ml

    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is beautiful with some freshly chopped herbs stirred through before serving. The garlic here is just to flavour the oil, so you can remove it before it slides into the mayonnaise. This is good with fish cakes, and also pan-fried chips for dunking. It is rich, so just a dollop is best, depending on your personal taste, though. For something like this which uses uncooked eggs, make sure your eggs come from a very reliable, very natural source.


  • 300 ml(10½ fl oz) soya or corn oil
  • 100 ml( fl oz) light olive oil
  • 1 garlic clove, peeled and squashed a bit
  • 3 eggs
  • 1 teaspoon dijon mustard
  • 3 teaspoons balsamic vinegar
  • juice of 1 lemon


    Put the oils in a jug with the garlic clove and leave for 15 minutes or so to infuse. Fish out the garlic clove and throw it away.

    In a small processor, or with a hand-held blender, whiz the eggs until they become very thick. Add the mustard, vinegar, lemon juice and ½ teaspoon of salt and whiz together. With the motor running, add the oil drop by drop and continue mixing until all the oil has been added and the mixture is thick and fluffy. Taste for salt and pepper. Cover the bowl and keep in the fridge. This is nice after it has been chilled for a couple of hours and it keeps for a few days in the fridge if well covered.