mayonnaise

A few weeks ago I posted about my efforts to recreate the pea and cos salad we had on our wedding day.  Well here is another version of that salad, and this is a bit closer to the original. I have made this a couple of times in the last couple of weeks – well you can never have too much of good thing, surely? The recipe is an adaptation of one given to my mum by a very good friend who was a guest at our wedding and knows how much we loved it. The original recipe calls for mayonnaise and then adds Dijon mustard, vinegar and sour cream.  However, as I make my own mayonnaise which already has mustard and vinegar in it, I don’t add these as an extra and I replace the sour cream with yoghurt, as I always have a pot of that in the house. If you are using mayonnaise out of a jar though feel free to add a little mustard and vinegar to spike things up a bit.

I promise this will be the last version I post, I don’t want to risk boring you.

Feel free to add parmesan shavings too.

For the mayonnaise:
1 whole egg
pinch of Colman’s mustard powder
small clove of garlic, crushed
salt and pepper
100ml of oil ( a mild olive oil or half and half of olive oil and ground nut oil, depending on your taste)
1 tsp white wine vinegar or lemon juice

Method for mayonnaise

Place the egg, mustard powder, crushed garlic and salt and pepper in a food processor and whizz until combined.  With the motor running, pour the oil in a steady and gentle stream through the funnel of the processor until the mixture is emulsified and thick.  I tend to use around 100ml of oil, but it may need more or else so be guided by your own judgement. Add the vinegar or lemon juice and whizz again.  Check the seasoning and add more salt, pepper or vinegar/lemon juice to taste.

For the salad:
Homemade mayonnaise (as above)
150g greek yoghurt, or thick natural yoghurt
a good handful of mint, finely chopped
peas (I use frozen and as many handfuls as I think I need)
lettuce of some description

Method for salad

Combine the mayonnaise and the yoghurt and add the chopped mint. Cook the peas in boiling water for a minute or two, then drain and rinse under cold water until cool.  Add to the mayonnaise mixture.  Arrange the salad leaves on a plate and dollop over the pea mixture.