- 3 egg yolks
- pinch English mustard powder
- pinch ground white pepper, or use ground black pepper
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 tbsp cider vinegar
- 250ml groundnut oil
- 50ml extra-virgin olive oil
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 bunch chives, finely chopped
Mix the egg yolks with the mustard powder, pepper, 1 tbsp cider vinegar and a pinch of salt in a bowl. Mix the oils together in a jug. Use an electric whisk to whisk the yolk mixture, then very slowly, drip-by-drip, add the oil. When the mixture is pale and thicker, and no oil is visible, swap from a drip to a slow, steady stream – whisking all the while.
When all the oil is added and you have a thick mayonnaise, taste and season with more vinegar, salt and pepper. Stir in the lemon zest and chives, then chill until ready to serve.