Never judge a book by its cover, or a mechanic by his trade. My husband’s beloved tractor broke down this weekend, which is always something of an emotional upheaval. When we first moved here and people came to visit for the first time, he would always show them his shiny red tractor before the house or grounds, which he seemed to consider to be of secondary importance.
Upon his much-anticipated arrival, Repairman and Husband started talking in earnest, and I scathingly thought to myself that this was a conversation I would rather gnaw my own arm off than listen to. How wrong was I? It was actually a conversation that taught me an awful lot – and not about tractor entrails either – about the trials and tribulations of puff pastry! Thinking about it, I suppose the two are not that dissimilar; they both involve oil, sweat, swearing and tears and even then, with so many uncontrolled parameters involved, the results are decidedly unpredictable.
Mayonnaise, like puff pastry and tractors, is also temperamental. If the bowl is too cold, the air too hot or your mood too irascible, you WILL screw it up. Earlier in the year, I made a wonderful batch to go with a seafood platter, only for it to end up splattered over the floor, interspersed with broken glass. I tried again to no avail – my cool, calm, collected demeanour had deserted me and we had to eat seafood sans mayonnaise.
Ingredients (roughly 12 servings)
2 egg yolks
1 tablespoon Dijon mustard
150ml olive oil
2 garlic cloves, crushed
Squeeze of lemon juice
Sea salt and freshly ground black pepper
½ teaspoon paprika
Beat the egg yolks and mustard together. Add the olive oil, little by little all the time whisking well in order to obtain the right consistency. Ad the garlic, lemon and seasoning, whisking continuously. The result should be glossy and luscious. Be careful to refrigerate before dropping on the floor! Must be kept in the fridge and served cold.