Preparation Time: 15 mins
Cooking Time: 0 mins
Serves: makes 600 ml (1 pint)
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All equipment and ingredients should be warm, as in the previous mayonnaise sauce recipes.
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Ingredients
- 1 egg
- 1 tbsp Dijon mustard
- 285ml (1/2 pint) groundnut or sunflower oil (Flora)
- 4 tbsp extra-virgin olive oil
- 3 tbsp hazelnut oil (optional)
- 3 tbsp tarragon or sherry vinegar
- 100-140ml (1/4 pint) warm water
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For the green herby variation
- 1 bunch fresh herbs e.g. chervil, dill, chives, parsley
- salt and freshly milled white pepper
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Method
- Place the egg, in its shell in the blender jar, and fill with warm water, while you get the rest of the ingredients ready.
- Stand the remaining ingredients in a warm place.
- Empty and dry the blender jar, and whizz the shelled egg with the mustard for 20 seconds.
- Add the oils in a slow steady stream through the hole in the lid, with the blender operating on Speed 1.
- Now add the water slowly and season.
- Check the flavour - add more vinegar if required.
- Store in the refrigerator in a bottle if not using immediately, for up to seven days.
For the green, herby variation
- Chop the chives, if using; the other herbs may be added in a bunch.
- Add the herbs after the water and blend until you have a beautiful pale green sauce.
Adjust the seasoning and blend again.
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Dualit Product Used
Dualit VortecS Blender
£149.00
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