Tonight we're having coleslaw for dinner. Ina made this lovely looking coleslaw here http://glutenfreedelightfullydelicious.com/?p=7312 which I will make. But first, I need to make mayonnaise.
I actually made this by hand - rather than in the food processor. I've spent this lovely (but chilly) day tidying the shade-house. This after a sleepless night in which my little cat kept me awake from midnight on... why don't I put him outside? Because he has the sweetest trick of jumping to the window-sill and knocking on the window to be let back in... you're damned if you do and damned if you don't, because he can keep the knocking going for ages. So, now I feel like sitting quietly and doing something restful...
4 egg yolks
2 garlic cloves - peeled
1 tsp wholegrain mustard
2 tbsp lemon juice
500ml (2 cups) salad oil
sea salt and freshly ground black pepper
Put egg yolks, garlic, mustard, lemon juice and 2 tbsp of the oil into a food processor.
Blitz till smooth.
With the processor running, slowly add the rest of the oil through the feed tube.
Season to taste.
This makes a very thick mayonnaise - perfect for sandwiches. To make it thinner, add 2 tbsp of boiling water and process.
Mayonnaise will keep, covered in the fridge for 2 - 3 weeks