Everything is growing. When I got back from Sydney the beetroot are coming up, five of the English Spinach are showing. The radish, the Mizuna lettuce, the silverbeet all flourishing. We didn’t buy lettuce this week there is enough in the garden and the lettuce we pick fresh daily has taste and flavour.
Silverbeet is my alltime favourite leafy green, tonight I sauteed an onion a couple of cloves of garlic, the silverbeet and a handful of blackeyed peas. With a couple of eggs dropped in. Lovely and very healthy.
Beat egg yolk with a little mustard. Add oil very very slowly. My recipe was one egg yolk and 500 mls of oil. The first batch I made separated, the way to recover the mayonnaise is to simply re-do it using another egg yolk. Beat an egg yolk and add the separated oil. Same problem too quick, it separated. I am determined to work this out. Another egg yolk, this time I added the separated oil teaspoon by teaspoon. It worked perfectly I added a good squeeze of a nice juicy lemon and a clove of crushed garlic made it into an aioli.
The secret is slowly slowly slowly add the oil. The finished mayonnaise was thick creamy and tasty.