Garlic and Pimiento Mayonnaise
"This recipe is from the August 1986 issue of Gourmet Magazine. The mayonnaise has a nice ying and yang presentation. Serve with grilled meats or vegetables. It may be made up to 2 days in advance and kept covered and chilled in the refrigerator."
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
1/2 cup
ingredients
- 1 garlic clove, minced
- 1⁄2 teaspoon salt (to taste)
- 1 large egg yolk
- 1 teaspoon fresh lemon juice (to taste)
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons pimiento, drained and minced
- 1⁄8 teaspoon cayenne
directions
- In a mortar and pestle, mash the garlic with the salt into a paste.
- Transfer the paste to a small bowl and whisk in the egg yolk and the lemon juice. Add 1/4 cup of the oil, drop by drop, whisking constantly, and season the garlic mayonnaise with lemon juice, salt, and black pepper to taste.
- In a food processor or blender puree the pimiento with 1/4 cup of the garlic mayonnaise and the cayenne, scraping down the sides often. Spoon the garlic mayonnaise and the pimento mayonnaise each into one half of a small serving dish.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
