Smooth and creamy mayo, with a hint of smokey garlic, lemon and herb. Perfect with any meats, grilled veggies, fritters or burgers. Try dunking your kumara chips or roast potato in this sauce for a little bit of something special!
Man Rub Mayo
- 1 whole Garlic bulb
- 600 ML oil (canola or soya bean)
- 3 TBL Man Rub
- 2 tsp Man Grind Ground
- 2 Eggs Whole
- 2 Egg Yolks
- 1 TBL White wine or Apple cider vinegar
- 1 tsp Dijon or other mild mustard
- 2 TBL Lime Juice (Substitute lemon juice if you dont have any)
- Cut the garlic bulb in half , and place in a saucepan with the oil and half of the man rub. Cook on a very low heat for around half an hour. Transfer into a container and leave to infuse over night if possible, or a few hours if not.
- When the oil is completely cool and smelling divine, strain through a fine sieve and discard the used garlic and spice.
- Crack the two whole eggs into a tall thin container (must hold around 1 litre of liquid) and add the two egg yolks.
- Blend well with a stick blender. Add the mustard, vinegar, remaining man rub and blend again.
- While continuously blending or pulsing, pour the oil in a very slow stream.
- Once the mayo is starting to reach desired consistency, add in the lime juice and seasoning then blend it in really well. This will thin out the mayo and allow you to add in the remaining oil if you like a thick mayo - Just blend warm water in a little splash at a time to thin it out if you prefer a thin sauce.
Man Rub Mayo can be kept in the fridge for up to two weeks, please make sure to keep refrigerated as fresh egg products can be dangerous when left at room temperature.
We suggest storing in jars that are labelled clearly with the date it was made.
Also note that raw egg products are not suitable for pregnant women.