Marvellous Mayo: from Jacarandell Farm to Table

There’s something about homemade mayo – thick, creamy and delicious, adding a special spark to lunches or snacks. It’s so easy to make, and adding some fresh herbs, a bit of heat and extra garlic, spices it up even more.

Yesterday we made homemade pizzas in our homemade farm pizza oven! This glorious winter weather calls for such an occasion. Before we got stuck into the pizzas I served carrot sticks with my marvellous mayo. The carrots had been pulled out of the veggie garden that morning. How delicious and nutritious!

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This is my favourite mayo recipe, adapted to ensure top mayo flavour!

4 egg yolks, 5mls Dijon mustard, 30 mls white wine vinegar, 2 pinches cayenne pepper, 5mls crushed garlic, 1/4 teaspoon salt, freshly ground black pepper, bunch of fresh herbs: parsley, and thyme are my favourite! 500 mls sunflower oil.

Put all ingredients into your blender except the oil. Blend for a couple of minutes until herbs are chopped finely. Add the oil very slowly through the funnel until a thick mayo is produced.

This will make just over half a litre of mayo. If you want less, just halve this recipe. I always make this much, as it lasts in the fridge for a good week. It is delicious with salads, avo, cold chicken, toasted sandwiches and much more!

A rustic bowl, filled with mayo, along with Mr Sibanda’s mayo spoon will enhance any buffet table or family lunch. Enjoy!

Jacarandell Farm to Table.. functional art teaming up with delicious rustic nutrition!

#creative #farmtotable #african #delicious #Zimbabwe #carvings