When I made Ham Hock Terrine I thought there was something missing.
In the end, I decided that I needed just a little something to go with it… something both sharp and savoury, something to moisten the bread… that was what I wanted.
And what better than some delicious mayonnaise, made specifically to go with the lovely terrine?
It’s easy enough to do and I often make a bowlful and flavour it to a specific dish. This time I thought I would make it with parsley and add a few chopped gherkins to liven it up a bit and tie in with the ham hock terrine.
All you need are a couple of eggs, some dijon mustard, some salt, some oil (olive oil is very strong so plain vegetable oil should make up the majority of the oil used) You’ll need vinegar – either white wine or cider vinegar would be good in this – some parsley and some gherkins.
First of all, then separate two eggs and put the yolks into a reasonably sized bowl. Add a pinch of salt and a quarter of a teaspoon of mustard… stir them together and then start whisking
Whisk it good and hard (an electric whisk is a godsend if you have one… otherwise, think of it as replacing a work out in the gym).. this is the hardest bit of the job and to be frank, it isn’t that hard! After this it is all plain sailing.
When everything is smooth and whisked well, add a drop or two of oil and start again, whisking
And it suddenly starts to come together – look, you can see it thickening.
Now you can add the oil in greater quantities
And it’s off and away… just keep adding more oil until you get the amount you need. Those two egg yolks are all you need to make pints of mayonnaise – if that is what you want. Just add more oil… it all thickens up as you whisk.
It’s not enough just to use oil though – the flavour needs a touch of sharpness to bring the flavours together. Sometimes I use lemon juice but this time I wanted cider vinegar.
Add a teaspoon or so of vinegar – taste it and see if has sharpened everything up. Whisk it round to a smooth and glorious sauciness.
Once you have enough, all you have to do is flavour it the way you want it.
Start chopping the parsley and some gherkins and add them to the mayo
Taste again… the parsley adds a sort of rich, slightly bitter flavour and those little bits of gherkin run through it adding a lovely sweet and sharp bite.
Really, for maybe ten minutes work (and not hard work, either) you can have a delicious, fresh and tasty mayonnaise that goes exactly with whatever you are cooking.
You’ve got a couple of eggs, haven’t you? There’s some oil in the cupboard….. go on….
You know you’ll love it.