Parmesan Mayonnaise

Description

(makes 325ml)

I adore this mayonnaise and it is lovely to just spread on bread or toast, dollop onto boiled potatoes or serve alongside celery. I first discovered Parmesan Mayonnaise at Attica, a restaurant in Melbourne, owned by ex Wellingtonian super chef Ben Shewry. Needless to say Ben’s version is more refined than mine. This recipe will keep for up to 7 days if stored in covered container in refrigerator.

INGREDIENTS

2 egg yolks

1/2 tsp flaky sea salt

75g {1 cup + 2 tbsp} finely grated Parmesan (we use Grana Padano but block NZ Parmesan style cheese freshly grated also works well )

juice of 1 lemon

185ml (3/4 cup) grapeseed oil

2 tbsp finely chopped chives

15 ml {1 tbsp} hot water

METHOD

· Into a food processor fitted with a metal blade place egg yolks, salt, Parmesan, lemon juice and 1/4-cup grapeseed oil. Blend till smooth.

· With food processor running pour remaining oil very slowly through feed tube.

· Remove from food processor and taste for seasoning. Add chives and combine.

· If mayonnaise is too thick to dip asparagus into add hot water and stir in to achieve a thick but runny consistency.

Use to make Oven Roasted Asapargus with Parmesan Mayonnaise