A take on mayonnaise using our Nutty EVOO which will compliment many dishes. By hand whisking we’ve created a loose style dressing with classic mayo ingredients and by adding hazelnuts we add texture with a twist.
This dressing can be added to side dishes such as these honey & thyme roasted carrots, dressed on buttery lettuce leaves, on chargrilled broccoli or cabbage, your options are limitless.
Serves 4
Ingredients
Honey & thyme carrots
500-600g baby carrots
2 Tbsp honey
1 Tbsp orange juice
1 Tbsp Nutty EVOO
Sea salt and freshly cracked pepper
4-6 sprigs thyme
Hazelnut mayo dressing
1 egg
½ tsp caster sugar
1 tsp Dijon mustard
1 Tbsp cider vinegar
115ml Nutty EVOO
40-50g hazelnuts
large pinch of dried chilli flakes
large pinch of sea salt
Directions
Preheat the oven to 220°C fan.
Chop off the leaves leaving about 2-3cm of stalk remaining. Scrub and wash the carrots and clean any dirt from the stalk area. Place onto a very large baking tray, spread out so they are not on top of each other.
Whisk the first measure of Nutty EVOO, orange juice and honey together and pour over the carrots. Season with salt and pepper and drizzle over the carrots, using your hands toss them, coating them with the mix. Scatter over the thyme sprigs then place in the middle of the oven to roast for 15-20 minutes until they are cooked, still firm, and slightly charred.
Lightly toast the hazelnuts, in a dry frying pan and rub between two pieces of kitchen towel to remove as much of the skins off as will allow. Finely chop half and roughly chop the other half and set aside in two different bowls.
In a wide bowl, very briskly whisk the egg together with the sugar, mustard and the vinegar until slightly thickened. Using only 100ml of Nutty EVOO, slowly but briskly whisk in a little at a time, into the egg mix allowing the mayo to gently emulsify and lightly thicken but remaining loose in texture. Mix in the finely chopped hazelnuts and whisk through the chilli flakes and a generous pinch of salt.
Decoratively serve the carrots on a large plate, with the dressing drizzled over and a scattering of the roughly chopped hazelnuts. You’ll have lots of dressing left over to jar up and drizzle over dishes over the next two weeks. Keeps in the fridge for up to 2 weeks.
