Mayonnasie

Results in about 600 g

4 egg yolks 5 dl grape seed oil. Don't use olive oil, it is too strong for this 2 teasp Dijon mustardsennep 1 tsp lemonjuice Maldon salt and pepper

NOTE: Oil and eggs must have room temperature before start, or it will not set properly.

1. In a mixing bowl, add egg yolks, mustard and a pinch of salt and whip for 1-2 minutes

2. Add a few drops of lemon juice

3. Add the grape seed oil

   1. Start with a few drops at a time, while you are mixing thoroughly

   2. When the mayonnaise sets (gets homogenous), you may speed up a little

4. Seson to taste with salt and pepper (and optionally a little more lemon juice).

Add vegetables and herbs, and you will have a Remoulade.

Herb mayonnaise

Add a handfull of finely chopped herbs like

flat leaf parsley, chervil, tarragon and optionally 1 clove of squeezed garlic- and use it as an accessory for (grilled) meat. Don't forget quite a lot of salt!

Aiöli

Use the recipe above, but remove the mustard and add an extra clove of garlic and some saffron.