This mayonnaise is easily and quickly made. It is ideal as a complement to fish meatballs, for example, salmon meatballs.
1 Place the garlic in a small pan with a little oil and fry over medium heat until the cloves are golden brown and soft. Alternatively, heat in the oven at 180 degrees for about 8 to 9 minutes. Then let it cool down. Remove the skin from the garlic cloves and crush them with the back of a knife. Put the garlic in a bowl and add the egg yolk, mustard, vinegar and salt. Mix with a wooden spoon.
2 Pour the remaining oil evenly drop by drop into the bowl, stirring continuously so that the mayonnaise takes shape. Stir until all the oil is used up and a thick mass is formed.
3 Add the black pepper, lemon juice and the chopped herbs and mix. Taste the mayonnaise and season if necessary.