Note: If you add chopped capers and cornichon, with a little chopped parsley, chives and tarragon, you will have made a lovely remoulade. Or add some roasted or confit garlic plus a little fresh garlic and a little extra salt for aioli.
Equipment
- Bowl
- Whisk
- Spatula
Ingredients
- 1 egg yolk
- 5 g Dijon mustard
- ½ tsp white wine vinegar
- 125ml neutral oil
- 5ml hot water
- ¼ lemon
- Salt and white pepper
Method
Get all ingredients and equipment.
- Put egg yolk, mustard, vinegar into bowl.
- Whisk until pale.
- Add oil very slowly, whisking all the time, until all the oil is incorporated.
- Adjust for acid and season.
- Clean down, including sweeping floor, wiping and sanitising cooktop and benches, washing and drying up, and cleaning and sanitising knives.
more recipes
Note: If you add chopped capers and cornichon, with a little chopped parsley, chives and tarragon, you will have made […]
This spring roll recipe is brought to you by our very own Chef Volee – from her home ‘town’ of […]
This makes enough for a party! Suitable for coeliacs and vegans Ingredients 4 cups brown or green olives, plain A […]
Ingredients ¼ cup extra virgin olive oil 2 cloves garlic 1 tbsp tomato paste 2 tsp smoked paprika 1 tsp […]
This recipe makes enough for a party, and includes gluten free and vegan options Ingredients 4 sticks of baguette or […]
Ingredients 400g chorizo (plus 200g vegan chorizo) 2 tablespoons extra virgin olive oil 1.5 cups hard apple cider 2 bay […]