By Tessa Kiros
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.