91热爆

Ingredients

1 medium free range egg yolk

50g French’s mustard

1/2tsp lemon juice

1/2tsp white wine vinegar

60ml rapeseed oil

60ml ketchup

1 heaped tbsp of finely chopped gherkin

Method

Put the egg, mustard, lemon juice and vinegar in a bowl and lightly until combined.

Slowly pour the oil onto the mixture – if you can in a steady flow - while continuing to whisk. You’re basically making a mayonnaise here so the mixture will thicken up to that consistency, and don’t be tempted to rush or the sauce may split.

When all the oil has been incorporated, add the ketchup and mix well through before adding the chopped gherkins. Season with salt and pepper, cover and put in the fridge until needed.