ST201905

Basil & hawthorn leaf

mayonnaise

Once you’ve mastered the making

of mayonnaise, you can use it

as a base for all sorts of herbs and

additions. Flavouring it with

hawthorn and basil leaves creates

a great springtime salad dressing.

It will keep for a week in the fridge.

Makes 1 jar

A handful of hawthorn tips

A handful of basil leaves

2 egg yolks

½ tsp mustard powder

1 tsp salt

Good grind of black pepper

290ml groundnut or olive oil (not

extra virgin)

1 tsp white wine vinegar

1 Finely chop the hawthorn tips and

basil leaves before you start on the

mayonnaise.

2 Drop the yolks into a bowl with the

mustard powder, salt and black

pepper and start to whisk using an

electric hand whisk. Add one small

drop of oil, then whisk away until

thoroughly emulsified and the

mixture starts to thicken.

3 Add another tiny drop of oil and

do the same again; then another

and do the same again. This stage is

crucial, so don’t rush it.

4 Once the mixture starts to turn thick

and lumpy, whisk in the vinegar, which

will thin it down. You can then start to

add the rest of the oil with a little less

caution, as a thin stream, whisking all

the time. Stop pouring from time to

time to make sure the mayonnaise is

being properly amalgamated.

5 Once you’ve added all the oil, stir in

the chopped leaves and basil; taste

and season if it needs it. Serve with

a crunchy spring salad.

FORAGING

Basil and hawthorn

flavoured mayo is

a great dolloped on

young spring veg

such as asparagus

and broad beans