This is a simple garlic mayonnaise recipe that went beautifully with poached chicken. Using wet garlic provides a less intense flavour than dry garlic. To temper the intensity of dried garlic you can chop it finely then soften in olive oil over a gentle heat.
200 ml sunflower oil; 100 ml extra virgin olive oil; 2 egg yolks; ½ tsp salt; 1 tsp cider vinegar; 1 tsp Dijon mustard; 1 clove (or more) wet garlic, grated, crushed or pureed
Make sure all the ingredients are at room temperature. In a bowl, whisk together the egg yolk, salt, vinegar and mustard until well combined. Mix in the garlic. Very slowly, a drip at a time, add in the oil, and keep whisking. Once about a third of the oil has been added and a thick emulsion has started to form you can to start to add the oil a bit more quickly and continuously.