Aubergine's Spiced Garlic Mayonnaise

Mayonnaise

2 whole eggs, at room temperature

2 egg yolks, at room temperature

5 ml dry English mustard

5 ml salt

2 ml white pepper

30 ml white vinegar

30 ml freshly squeezed lemon juice

750 ml vegetable oil

In a food processor, blender or electric mixer whisk the whole eggs, yolks, mustard, salt and pepper until pale and thick. With the machine running, add the vinegar and lemon juice little by little, then pour in the oil in a thin, thin stream. Cover and store in the fridge for up to 3 weeks.

Makes 1 litre

Aubergine's Spiced Garlic Mayonnaise

2 egg yolks

15 ml red wine vinegar 50 ml olive oil

150 ml vegetable oil

2 cloves garlic, crushed

salt, cayenne pepper, ground coriander

Whisk the egg yolks in a bowl with a hand whisk until well blended.

Whisk in the vinegar, then the oils, adding drop by drop at first, then in a thin stream until the mayonnaise emulsifies.

Flavour with garlic and a little salt, cayenne pepper and coriander. Makes about 200 ml