Makes ½ pint of sauce
2 egg yolks
1 tablespoon white wine vinegar
1 tablespoon water
1bulb roasted smoked garlic
250ml olive oil (good quality)
2 tablespoons chopped fresh herbs (e.g. chives, parsley, dill)
salt & pepper to taste
½ teaspoon French mustard (e.g. Dijon)
Roast 1 whole bulb of smoked garlic ( see cooking instructions), squeeze the cloves in to a bowl and set aside. Whisk the egg yolks, vinegar, water and mustard until thoroughly combined. Add the garlic and whisk again. Very slowly start to pour in the olive oil, whisking all the time causing the mixture to emulsify. You can always add a little more water if the mayonnaise gets too thick. Add the salt, pepper and herbs and stir in well. This can all be done in a food processor to save time and your wrists!
Quick and easy version: buy a jar of good quality mayonnaise and blend in the smoked garlic and herbs to taste.