Makes 2 small jars to serve on the ham or turkey sandwiches, with fresh fish or tuatua fritters.
|1 Tbsp||Tarragon vinegar, or rice wine vinegar|
|1 clove||Garlic, crushed|
|1 Tbsp||Mustard seeds (Main)|
|1 Tbsp||Dijon mustard (Main)|
|1 Tbsp||English mustard|
|¾ cup||Grapeseed oil|
|¼ cup||Olive oil|
|1||Lemon, zest and juice|
|1 handful||Tarragon, or chives, to serve|
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- In the food processor blitz egg yolks, tarragon (or rice wine) vinegar, garlic, seed mustard, Dijon mustard and hot English mustard to combine.
- Mix together grapeseed oil and olive oil then, with the motor running, slowly drizzle the oil into the egg, allowing it to emulsify and thicken to white.
- Remove to a bowl, add the zest and juice of a lemon, and some freshly ground black pepper to taste. Refrigerate. Add a small handful chopped tarragon or chives to serve.