1 large egg
2 teaspoons of Dijon mustard
125ml/4fl oz of sunflower oil
125ml/4fl oz of extra virgin olive oil
lemon juice
salt
black pepper

METHOD

Mix the egg and mustard in a blender. Mix the oils in a jug. With the motor running drizzle the oil through the funnel until thick. Add lemon and salt and pepper.

Tastes creamy, homemade. Perfect for potato salads, egg salads, shellfish.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS