HOME-MADE MAYONNAISE

Whisk two free-range egg yolks with a teaspoon of Dijon mustard and 1/2tsp salt. Start adding 275ml oil (I use a blend of extra virgin olive oil and rapeseed oil) drop by drop until the mixture starts to thicken. Once you’re at this stage you can start adding the oil in a slow, steady stream. Continue whisking until all the oil is used up. When really thick, whisk in 2tsp white wine vinegar. Check the seasoning and store in the fridge for up to a week. 

For Chipotle Honey Mayo Dip

Add 1tbsp chipotle chilli paste and 1tbsp runny honey. Stir and check the seasoning. Perfect with barbecued food or try with your favourite nachos.

For Wasabi Lime Mayo Dip

Add 1/2tsp wasabi paste and the zest and juice of half a lime a lime and stir through. Taste and add a little more wasabi if you feel it needs more of a kick!