{"id":4021,"date":"2022-07-27T13:08:23","date_gmt":"2022-07-27T03:08:23","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=4021"},"modified":"2022-07-27T13:08:56","modified_gmt":"2022-07-27T03:08:56","slug":"confit-garlic-chilli-lime-mayo","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/confit-garlic-chilli-lime-mayo\/","title":{"rendered":"Confit Garlic Chilli Lime Mayo"},"content":{"rendered":"

A delicious spin on mayonnaise! Amazing as an accompaniment to steaks, hot chips and even on toast! Try tossing it through warm or chilled salads or pair it with seafood.<\/p>\n

Yields approximately 1 cup<\/p>\n

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Serves 6<\/h4>\n
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Ingredients: <\/strong><\/p>\n

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  • Rice bran oil, enough to just cover the garlic<\/li>\n
  • 3 bulbs of garlic, peeled<\/li>\n
  • 1 chilli, deseeded<\/li>\n
  • A sprig of rosemary<\/li>\n
  • 1 tsp sea salt<\/li>\n
  • 4 egg yolks<\/li>\n
  • Juice & rind of 1 lime<\/li>\n
  • 1 tsp dijon mustard<\/li>\n
  • 1 tsp honey<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t
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    Method<\/h4>\n
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    1. In a small saucepan bring oil to a simmer over medium heat or just below 100\u00b0C. Add garlic, chilli, rosemary, and salt. Let cook for 15 minutes or until tender.<\/li>\n
    2. Let cool completely.<\/li>\n
    3. Remove rosemary stem.<\/li>\n
    4. Using a handheld blender, in a small jug add in the egg yolks, rind, juice, mustard, and honey. Pour in all the confit mixture. Blend until emulsified, thick, and glossy.<\/li>\n
    5. Transfer to an airtight container and store in the refrigerator for up to a week.<\/li>\n<\/ol>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n