Mixing it... mayonnaise

I am willing to reveal one of my dishes for the challenge dinner party. Potato salad. Ok, so that doesn't sound very challenging, I admit, but it is, more than it seems at first glance. After all, what does potato salad have to do with tea?

Green tea mayonnaise. So, time for a bit of inventing. What can we do to introduce green tea to mayonnaise? There are actually quite a few opportunities and I tried three, but only two of which I will include in the recipe below, as I concluded that the third wasn't very effective with dried tea. Can you guess what it was?

The ingredients

Green Tea Mayonnaise (Original recipe by Kiriel)

2 egg yolks
1 cup good quality oil
1/2 tsp salt
3 tablespoons red wine vinegar or lemon juice
1 dessertspoon of mustard
pepper
2 tablespoons green tea
2 tablespoons hot water

Put the vinegar/lemon juice in a small pot; add 1 tablespoon of green tea and heat to a simmer. Once warm take off the heat and allow the tea to steep in the vinegar until cool then strain.

Put 1 tablespoon of green tea into a cup and pour on the hot water. Allow to steep then strain. Chop finely.

Put the eggs, vinegar and salt in a bowl, and whisk till well blended and the mix lightens. Now add just a tiny bit of oil with one hand while you whisk with the other, until well blended and emulsified. Gradually, just a drip or two at a time, whisk in the oil. Once you have used up about 1/3 of the oil, you can be a little bolder, adding the oil in a thin stream, whisking constantly all the time.

Stir in the mustard and the green tea and grind some pepper in.

The final product

This mayonnaise should keep for up to a week in the fridge, and I guess the tea flavour is likely to increase over time.