Ingredients

Method

• 1 head garlic
• 2 free-range egg yolks
• 2 T white wine vinegar
• sea salt and freshly ground black pepper, to taste
• 1 t Dijon mustard
• 200 g Woolworths duck fat, melted

Method

Ingredients

1. Preheat the oven to 190°C. Cut the top off the garlic and place it on a baking tray. Roast until softened, about 15–20 minutes. Squeeze the garlic out of the skin. Place in a blender with the remaining ingredients except the duck fat and blend until smooth.

2. Keep the blender running at a medium speed, then slowly drip in the duck fat. It should take about 4 minutes to add all the duck fat.

3. Blend until the mixture reaches the consistency of mayonnaise, but no longer than 1 minute.

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Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa