Make the Mayonnaise listed opposite, add 2 cloves of chopped garlic and as much fresh dill as you like. I like a lot, so that would be a good handful. You can cheat and add some dried dill as well, but make sure there is some fresh stuff there, the flavour is completely different, and you don’t have to wait for the fresh stuff to rehydrate before it’s not gritty.
Put half a cup (125g) of your favourite blue cheese into a coffee cup – of course Roquforte is best but you’ll have to buy twice as much because eating it straight is so beautiful! Half fill the cup with water and microwave for about 45 seconds. The cheese should go soft and the water warm.
Add this, water and all, with a whole bunch of fresh basil (this is meant to be a very rich sauce) to the mayonnaise and give it a good going over with the stab mixer again. You should end up with something you can pour over a salad. Try rocket and/or baby spinach, pine nuts and cherry tomatoes, sliced in half. It doesn’t need many ingredients.
Add three anchovies and half a cup of grated Parmigiano-Reggiano to the mayonnaise and give it a good going over again with the stab mixer.
Now you know what’s in it, you can understand why cooks everywhere are driven mad by people who ask for their Caesar Salad with “No Anchovies” – if the person is allergic to fish they will still be eating them in the sauce. If you think you like Caesar Salads but don’t like the anchovies, think again – now you know you’ve been eating them all along 🙂
To the to the mayonnaise made opposite stir in about 2 tsp finely chopped capers and gherkins, about 2 Tbsp chopped parsley, the finely grated rind of one lemon. I also like to add some red capsicum, slightly less finely chopped, to give it some colour and freshness.
This is the best stuff for sticking chips into. Add a big teaspoon of wasabi paste or powder to the mayonnaise noting that the powder is quite a bit stronger. You might like the wasabi flavour it a bit weaker, so add a bit, taste it and repeat until you have what you like.
Also note the powder will need to be mixed (with the mixer) a lot more, and may well need a tablespoon or two of water, as it’s very dry. A lump of wasabi powder will ruin the experience of whatever you put it on. I would keep adding wasabi until it’s quite a bright green, it should have a kick.