A summer picnic staple. Try tarragon mayo in a bacon, poached egg and salad sandwich – you’ll never look back.

Ingredients

2 egg yolks
handful tarragon, basil or coriander leaves
1 tsp Dijon mustard
Sea salt & freshly ground black pepper
175ml sunflower oil
100ml olive oil
dash white wine or cider vinegar

Method

1. In a blender or with a stick blender, mix the egg yolks, herbs, mustard, salt & pepper.
2. Drop by drop add the sunflower oil until the mixture starts to emulsify.
3. At this point, you can add the remaining oil in a slow, steady trickle, whisking constantly.
4. Add a dash of vinegar or squeeze of lemon juice to loosen the mixture.

Tip: If you prefer a lighter mayo, add some hot water or use whole eggs, whites included. The latter is also an easier, less ‘curdlesome’ option.