Chef Thom Bateman's Confit Garlic Mayonnaise

Ingredients

• 15 each garlic cloves, peeled (for the garlic confit)
• 250 ml neutral oil such as sunflower, vegetable or avocado (about 1 cup) (for the garlic confit)
• 1 each bay leaf (for the garlic confit)
• A few sprigs thyme (for the garlic confit), to taste
• A few sprigs rosemary (for the garlic confit), to taste
• 2 each large egg yolks, or 3 small (for the mayonnaise)
• 1 tsp Dijon mustard (for the mayonnaise)
• 1 tbsp Squeeze of lemon juice, about 1 tbsp, plus more to taste (for the mayonnaise)
• 1 tsp heaped white miso paste, or 1 tsp salt (for the mayonnaise)
• 2 tbsp Handful of flat-leaf parsley, chopped, about 2 tbsp (for the mayonnaise)
• 1 tbsp A few chives, chopped, about 1 tbsp, plus extra to garnish (for the mayonnaise)

Instructions

1. 1

   Put the garlic, oil, bay, thyme and rosemary in a small saucepan. Cook very gently for about 45 minutes, ideally around 80°C (175°F), with only tiny bubbles. The cloves should turn soft without browning much.\*\*

   45 min
2. 2

   Strain the oil into a bowl and pick out the herbs. Let the oil cool to room temperature, about 20 minutes, before using it. Warm oil can scramble the yolks or break the emulsion.\*\*

   20 min
3. 3

   Put the soft garlic cloves on a board and squash and smear them with the flat of a chef's knife into a smooth paste. Set aside.

4. 4

   In a mixing bowl, whisk the egg yolks, Dijon, lemon juice and miso (or salt).

5. 5

   Whisking constantly, stream in the cooled garlic oil very slowly at first, a few drops at a time, then in a thin steady stream once it thickens, until you have a thick mayonnaise.\*\*

6. 6

   Stir through the crushed garlic, then fold in the parsley and chives.

7. 7

   Season to taste with more salt and lemon. Spoon into a bowl, top with chives and serve with hot chips or fries.