Lovely flavour combination of fresh garlic and olives. Homemade mayo is so easy to make and tastes so much better than store-bought. Make sure you use eggs from happy hens 🙂 Gives you a fantastic colour.
If possible, use fresh garlic for this one. The taste difference is much bigger than you’d think and you can use the juice when you’ve cut/trimmed the garlic. SO MUCH BETTER!
How to Crush Garlic
Instead of a garlic press, you can use a chef’s knife to crush the garlic. With this method, you don’t have to peel the garlic to remove the papery skin first, making it an efficient method.
To do this, lay the flat side of the knife on top of a clove of garlic. Place the heel of your hand toward the spine of the knife (not on top of the blade) and press down on the knife with the palm of your hand using your weight to smash it, separating the clove from the skin. Remove the skin, then trim the root end.
How to Get Rid of Garlic Breath and Garlic Smell from Hands
There’s nothing worse waking up with a terrible garlic-breath. Am I right!? I usually just cut down on the amount of garlic – however this isn’t always possible. Therefore, to get rid of garlic breath: Brush, floss, chew on some parsley or drink milk. The fats and water help deodorize volatile compounds.
To get rid of garlic smell from your hands: Rub your hands with a lemon wedge, salt, baking soda or maybe even a piece of stainless steel, like your kitchen faucet (molecules in steel are thought to block odor-producing reactions). Rinse hands well with water.
- 1 egg yolk from a happy bird
- 6-8 quality olives, black or green
- 2 tsp water from the olives
- 1½ dl neutral oil (sunflower or rapseed)
- 2 tbsp crushed fresh garlic (see video for How-To)
- A few drops of lemon juice
- Juice from the garlic (Comes naturally when you cut FRESH garlic)
Whisk the egg yolk in a bowl, then add the water from the glass of olives and whisk together. Gradually add about half the oil, very slowly at first, in a thin stream, whisking continuously for around 3 to 5 minutes, or until thickened.
Season with a pinch of salt, and a squeeze of lemon juice. Add the chopped olives, the crushed garlic and the juice and mix in gently. Store in a sterilised jar in the fridge for up to one week.