INGREDIENTS MAYONNAISE<\/p>\n
2 egg yolks<\/p>
1 heaped teaspoon Dijon mustard<\/p>\n
500ml sunflower oil<\/p>
1-2 tablespoons white wine vinegar<\/p>\n
\u00bd lemon<\/p>\n
salt<\/p>\n
METHOD<\/p>\n
Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you\u2019ve added about half the oil, whisk in 1 tablespoon of vinegar \u2013 this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilized jar in the fridge for up to one week.<\/p>\n
TARTARE SAUCE<\/p>\n
To make your own tantalizing tartare sauce, mix chopped gherkins, fresh parsley, onion and capers into your homemade mayonnaise.<\/p>\n
HOMEMADE MAYNNAISE<\/p>\n