( MAKES 2 jars )
Photo by Tamara West
Makes 2 small jars to serve on the ham or turkey sandwiches, with fresh fish or tuatua fritters.
- 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.