- 1 x Large free range egg
- 1 x Large free range egg yolk
- 1 Tbsp Dijon mustard
- ½ Tsp fine sea salt
- 1 Tsp white wine vinegar
- Juice of ½ lemon
- 250ml Kentish Oils Original Rapeseed Oil
- Add all ingredients except the lemon juice & rapeseed oil to a blender & whizz on high speed.
- Slowly add in the rapeseed oil.
- Add lemon juice to thin a little, until at the correct consistency.
- Pour into a serving bowl.