You might recall our household’s thing for cacti.
When a dear cactus-crazed friend and flatmate has a birthday, find one as tall as she is and decorate it with origami bananas. If she also happens to be a mayo connoisseur extraordinaire, make some from scratch and chuck in a few extra flavours to assemble a mayonnaise care package.
When you’re invited to the loveliest West London home for a refreshing civilised take on “the 21st” birthday bash, dig out your floor-length black dress from Junior Prom and climb trees in the fairytale garden before dinner.
When the birthday girl’s mum crafts a perfectly rustic, rose-essence-infused, berry-dappled cake, have a extra serving (or three).
And when life gives you limited time to manage a blog, post a “photo essay” and use some leftover mayo for a curried egg salad whilst watercress is still abundant; stage an afternoon teatime with an open-faced egg & cress sandwich and relive the early-summer glamour of that perfect evening.
- ½ t dijon mustard
- ¼ t sea salt
- 2 eggs
- 2 T white vinegar
- 1 ½ cups sunflower oil
Lemon & Black Pepper:
- ½ organic and unwaxed lemon, zest of
- 1 t lemon juice, freshly squeezed
- 2 t black pepper, freshly ground
Roasted Garlic & Smoked Paprika:
- 2 cloves garlic, roasted
- ½ t smoked paprika
- ¼ t cayenne pepper
In the container of a clean, dry blender, combine the mustard, salt, eggs and vinegar. Turn on and very, very slowly drizzle in the oil while it runs. When it thickens to a desired consistency, stop adding oil and season to taste. You can also do this with a simple whisk by hand.
Divide into portions and mix with different flavour combinations to create a glorious array of mayo variations. Transfer to containers with airtight lids and store in the refrigerator for up to two weeks.
Curried Egg & Cress Sandwich
- 4 eggs, hard-boiled
- 2 T plain yogurt
- 2 t homemade mayonnaise
- 1 t curry powder
- sea salt & black pepper
- 3 T dried currants
- 2 T walnuts, toasted and chopped
- 1 spring onion, finely chopped
- 1 handful chives, minced
- 1 sprig cilantro, minced
- rye bread
Boil eggs properly by covering with a couple centimetres of cold water. Once a gentle boil is rolling, turn off the heat, cover, and let it sit for 7 minutes. Immediately transfer eggs to a bowl of icy water to stop the cooking and make peeling much easier.
Thoroughly mix yogurt, mayo, curry, and salt/pepper.
After peeling and halving the eggs, add curried yogurt mixture and all the remaining ingredients. Adjust seasoning and moisture content by adding more yogurt if necessary. Serve sandwiched with some watercress between some slices of wholesome bread or as is!