It's not as bad as it was last month but the right side of my head is back to feeling like it's filled with panna cotta.
Anyway, so not to leave you without a foodish post for an inordinate amount of time, I'm leaving you with the mayonnaise recipe I used as the base for the sauces for last week's fish cakes post.
makes about 300-325ml
2 egg yolks
125ml canola oil mixed with 125ml peanut oil
2 tbsp white wine vinegar, warmed
salt and pepper
Whisk together the yolks with some salt and pepper. In a thin but steady stream, slowly pour in the oils while whisking. When you've blendeded everything together, give it a taste and adjust seasoning. Whisk for another minutes or so.
Tartar Sauce variant: add chopped capers, chopped cornichons or cucumber relish with a squirt of chilli garlic sauce to the mayonnaise.