HOMEMADE MAYO, ROUILLE & TARTARE SAUCE by IAIN SHILLITO of BLUE BUS CATERING
Read about Iain and Blueberry the VW Camper Van on the Blue Bus Blog.
Home made mayonnaise made using Mrs Middleton’s cold-pressed rapeseed oil giving it a lovely nutty flavour.
2 egg yolks
1 teaspoon dijon mustard (use English if you like it a bit more feisty)
Juice of 1/2 lemon
400ml oil (I used 200ml veg oil and 200ml Mrs Middleton’s)
A few twists of salt and pepper
First, make sure all your ingredients are at room temperature, this will help keep things nice and stable. Start by blending the yolks, mustard, lemon juice and salt & pepper with a whisk in a large mixing bowl. Put a damp tea towel under your bowl to keep it stable. Now add a drop of oil to your egg yolks and whisk in thoroughly. Continue to add the oil drop by drop whisking each drop in before adding the next. It is very important to take your time to start with. By the time you have added about a quarter of the oil you can start to speed things up a bit. Keep going until you have blended in all the oil, whisking all the time. Check the seasoning and transfer to a sealed container and store in the fridge.
Note. If your mayo gets too thick too soon it can split. To prevent this happening, add a couple of drops of room temperature water, whisk in and then carry on with the oil.
Add chopped gherkins, capers, shallot and parsley for tartare sauce.
Add a clove of crushed garlic, a pinch of saffron strands and a hint of cayenne pepper and leave to mingle overnight for rouille, perfect with a rustic fish soup.