Ingredients for 550g of rosemary mayonnaise:
- 2 fresh egg yolks or approx. 50g pasteurized egg yolk
- 10ml red wine vinegar
- 25ml lemon juice
- 1 tsp English mustard
- 18g fine salt
- 410g sunflower oil
- 40g Aromolio rosemary oil
Ingredients for 8 potatoes:
- 8 new medium to large round potatoes
- 32 slices of salted pancetta approx., 1.5mm thick
- 1 white onion
- 3 bay leaves
- 12 whole black pepper corns
- 1 whole garlic bulb
- cling film
Wash the potatoes and put them in a saucepan of cold 6% salted water with the peeled and halved onion, the bay leaves and pepper. Bring the water to about 90°c and cook at this temperature for about 15 minutes then drain, leaving the potatoes to cool to room temperature. Meanwhile prepare another pot of water bringing it to 80°c and cut the garlic head in half across the middle and sprinkle with salt. Spread two sheets of cling film on a work surface dampened with a wet cloth and remove any air with a dry cloth. Lay 3 slices of pancetta on the cling film slightly overlapping and rub over the salted garlic. Take a potato, by now cold, and wrap it in the pancetta with the cling film. Cover the uncovered parts with another slice of pancetta and close the parcel tightly.
Repeat with all 8 potatoes and place the parcels in the pan of 80°c water for about 40 minutes.
Remove from the water and let them cool completely in the fridge.
Ideally the mayonnaise should be prepared one or two days in advance.
Combine the yolks in a blender with the red wine vinegar, mustard and half the lemon juice.
Blend everything on full speed and after about two minutes slowly drizzle in the sunflower oil.
When all the oil is mixed in add the remaining lemon juice, salt and drizzle in the rosemary oil.
Keep in the fridge.
Remove the potatoes from the cling film and wrap them in foil with a drizzle of rosemary oil.
Place the potatoes in small holes made between the hot coals. Cover the holes with the remaining embers and cook for 25-30 minutes. This can be done while cooking meat over the same embers.
Alternatively, the potatoes can be cooked in the oven at 230 ° C for about 35 minutes.
Put the potatoes on a serving tray or in portions and serve the mayonnaise in a terracotta pot or put directly on the half-open hot potatoes.