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250 ml
10 minutes
2 large egg yolks
1 tsp Dijon mustard
1 tbsp fresh lemon juice
200 ml neutral oil, such as sunflower or rapeseed oil
1 large garlic clove, finely grated or crushed into a paste
¼ tsp fine salt
1–2 tsp cold water, if needed
Add the egg yolks, Dijon mustard, lemon juice, and salt to a mixing bowl. Whisk until fully combined.
Slowly add the oil, a few drops at a time, whisking continuously. Make sure each addition is fully incorporated before adding more.
Once the mixture begins to thicken, gradually pour in the remaining oil in a thin, steady stream while continuing to whisk.
Continue whisking until all the oil is incorporated and the mayonnaise is thick, smooth, and glossy.
Add the finely grated garlic and whisk until evenly combined.
If the mayonnaise is too thick, whisk in 1–2 teaspoons of cold water until it reaches your desired consistency.
Taste and adjust the garlic, lemon juice, or salt as needed.
Cover and refrigerate for at least 10 minutes to allow the garlic flavour to develop.
Keep refrigerated and use within 2 days. Use British Lion-stamped eggs or pasteurised egg yolks, as the eggs remain raw.
Put four different smash burger weights to the test to compare their crust, juiciness, and beef flavour. Each patty is cooked using the same technique to see how the size affects the final burger.
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